Title: Baked Polenta with Fontina Cheese
Categories: Bread Cheese
Yield: 10 Servings
| 4 3/4 | c | Water |
| 2 | | 14 1/2 oz. cans chicken |
| | | Broth |
| 5 | | Shallots, minced |
| 4 | ts | Dried marjoram |
| 2 1/2 | c | Yellow cornmeal |
| 1 | lb | Fontina cheese |
| 1/2 | c | Whipping cream |
Butter 9x13" baking dish. Combine 2 1/4 cups water, broth, shallots and
marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold
water and cornmeal in bowl. Gradually mix cornmeal mixture into broth
mixture. Return to boil, stirring constantly. Reduce heat to medium and
boil gently until polenta is very thick, stirring often, about 10 minutes.
Season with salt and pepper. Immediately spread 2 cups polenta in prepared
dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat
layering, using 2 cups polenta, 1 3/4 cups cheese, and 1/4 cup cream. Top
with remaining polenta. Spread remaining cheese over. Cover with foil.
(Can be made 1 day ahead. Cover and chill. Bring to room temperature before
continuing.) Preheat oven to 350F. Bake covered polenta until hot in
center, about 1 hour 15 minutes. Uncover; continue baking until polenta
bubbles at edges and top begins to brown, about 10 minutes.