IE 11 is not supported. For an optimal experience visit our site on another browser.

Three-cheese polenta gratin alla Genovese

6-8 servings
6-8 servings


  • 8 cup water
  • 1/4 cup extra virgin olive oil
  • 2 cup whole milk
  • 2 cup quick cooking polenta or fire corn meal
  • 3 tablespoon softened butter
  • 2 cup fresh ricotta
  • 1 cup fresh mozzarella, cut into small dice
  • 1 cup grated fontina cheese
  • 1/2 cup grated parmesan
  • Preparation

    Baking Directions:


    Preheat oven on broil setting.

    2. Bring water, olive oil, and milk to a boil in 4-quart sauce pan.

    Add polenta in a thin stream, stirring constantly with a whisk.

    Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.

    3. Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt.

    Season with salt and pepper.

    4. Butter an 8x12-inch casserole or gratin dish evenly.

    Pour hot polenta into casserole and spread evenly with a spatula.

    Sprinkle grated Parmesan cheese evenly across top of polenta.

    Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown.

    Remove from oven, set aside for 5 to 7 minutes and then serve.

    Letting polenta rest will allow cheese to melt evenly inside casserole, which also needs to cool down because of it being so hot.

    Recipe Tags