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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Fontina Polenta Squares Recipe

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This recipe for Fontina Polenta Squares is from Nana's Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. milk
1/4 c. butter
1/2 tsp. salt
1 c. cornmeal
1 c. shredded or grated fontina cheese
2 tbsp. chopped, sun-dried tomatoes
1/4 tsp. crushed rosemary
Directions:
Directions:
Grease 13x9 pan.

In heavy pan, bring milk, 2 tbsp. butter, and the salt to a boil. Whisk in cornmeal for five minutes until thick.

Remove from heat, stir in 1/2 cup cheese, the tomatoes, and the rosemary. Spread in pan and cover and chill for 45 minutes.

Heat oven to 375. Cut polenta into squares, and arrange them in a shallow casserole.

Melt the remaining butter, and brush the polenta. Now sprinkle with the rest of the cheese. Bake 45 minutes.

 

 

 

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