Serves: 8
Total Calories: 151

5 cups cold water
1 cup coarsely ground yellow cornmeal, preferably stone-ground
1 teaspoon salt
3 tablespoons unsalted butter
1 medium onion, chopped
1 cup freshly grated Parmigiano-Reggiano
1/2 cup crumbled gorgonzola cheese
1/2 cup shredded fontina cheese (Fontina Valle d'Aosta)

1 In a 2-quart heavy saucepan, bring 4 cups water to a boil. In a bowl, whisk together the cornmeal, salt, and the remaining 1 cup water.

2 Pour the mixture into the boiling water and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, about 30 minutes or until the polenta is thick and creamy. If the polenta becomes too thick, stir in a little more water.

3 In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring, until the onion is tender and golden, about 10 minutes. Scrape the onion into the polenta.

4 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a 9 × 3-inch baking pan.

5 Pour about one third of the polenta into the pan. Set aside 1/4 cup of the Parmigiano for the topping. Scatter half of each of the remaining cheeses onto the polenta layer in the pan. Make a second layer of polenta and the cheese. Pour on the remaining polenta and spread it evenly.

6 Sprinkle the reserved 1/4 cup of Parmigiano over the polenta. Dot with the remaining butter. Bake 30 minutes or until bubbling around the edge. Let rest 10 minutes before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 151
Calories from Fat: 76

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