|
|
Baked Polenta with Asiago Cheese A web-exclusive recipe from Italian Cooking and Living|
8 cups water
1/4 teaspoon salt
1 1/2 cups cornmeal
8 tablespoons butter, shaved
10 ounces Asiago, grated
Prepare the polenta: Bring the water to a boil and add the
salt. Pour in the cornmeal, whisking quickly and continuously to prevent lumps.
Keep the flame low and keep the polenta simmering, stirring constantly with
a wooden spoon. When the polenta is dense and begins to shrink away from the
walls of the pot after about 45 minutes, remove to a marble slab, cool, and
slice with a string or a wooden knife. Place half of the slices of polenta on
the bottom of a buttered baking pan and top with half of the butter and half
of the grated Asiago. Continue to layer the polenta with the butter and cheese;
the final layer should consist of butter and cheese. Bake at 400° for 20
minutes, or until a golden brown crust forms. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
 Print Friendly Version /  E-mail to a Friend
• Browse/Search for other Recipes |
|
Magazines
|
