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Fontina Polenta

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Prepared polenta
  2. Melted Butter
  3. Ingredients:
  4. Fontina Cheese
  5. Salt & pepper
  6. Cut
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. After making the polenta pour into a dish and let cool until hardened. Cut into 1" slices. In an ovenproof buttered pan cover bottom with slices of polenta. Cover that with a generous layer of Fontina cheese. Top with another layer of polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in oven 475 until golden brown. Serve hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/24000.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/24000.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.