Meals Matter

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Contributed By: trina
Joy of Cooking

Very flavorful, quick polenta that can be made ahead. This brown-topped cheese polenta makes an impressive yet simple dish.

Ingredients

1/2 cup Finely chopped onions

2 tablespoons Butter or olive oil

2 1/2 cups Chicken stock, divided

2 1/2 cups Water, divided

1 1/2 cups Yellow cornmeal

4 ounces Gruyere cheese, thinly slivered

4 ounces Mozzarella cheese, thinly slivered

1/2 cup Grated Parmesan cheese

Preparation

Melt butter or oil in large saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes.

Add 1 1/2 cups water and 1 1/2 cups chicken stock and bring to a boil.

Stir together 1 cup stock AND water with 1 1/2 cups cornmeal. Gradually stir into the boiling water; cook, stirring constantly, over low heat until the cornmeal is thickened, about 15 minutes.

Preheat the oven to 350 degrees. Lightly butter a shallow 2 quart baking dish. Pour half of the polenta into the baking dish. Smooth with a spatula. Top the layer of polenta with Gruyere, mozzarella and Parmesan cheeses. Spread the remaining polenta on top and sprinkle with the remaining cheese.

Bake until the top is browned and bubbly, 35 to 45 minutes. Let stand for 10 minutes before serving.

Cook's Notes

You can use all mozzarella instead of Gruyere, or substitute another favorite dairy cheese. Water can be substituted for the chicken stock to lower the sodium content, but be sure to add additional seasoning.

Serve with Italian sausage or as a vegetarian main dish with a salad or cooked green vegetables.

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