1 1/2 quart water
2 teaspoon salt
2 cup instant polenta
5 tablespoon butter
1/2 teaspoon pepper
1/2 cup parmesan cheese; grated
8 slices fontina cheese - thinly slic; ed
16 fresh sage leaves or 1/2 - tsp drie; d
1. Preheat oven to 425 F. In a large saucepan, bring water and salt to a boil over high heat. Stir polenta into boiling water in a slow steady stream. Reduce heat to medium and continue stirring 5 mins, or until thickened to consistency of hot cereal.
2. Remove polenta from heat and stir in 3 Tbs butter, pepper, and Parmesan cheese. Use remaining 2 Tbs of butter to grease a large heatproof serving platter. Set aside.
3. Pour polenta onto buttered platter. Scatter sage over top. Cover with fontina cheese and bake 8 to 10 mins, until cheese has melted and polenta is heated though.
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