Pat has quite a bit of patience, but he always knows when a dish is worth it. It certainly is worth it with Pat’s Polenta Bake, which takes hours (most of which are spent in the refrigerator), but the result is truly heartwarming! Tender, creamy, summery polenta is mixed with three kinds of cheese for a sharp, creamy, tangy, and smoky flavor unlike any other! Take the afternoon to make Pat’s Polenta Bake and then discover the depth of flavors within!
Ingredients
- 5 cups water
- kosher salt, to taste
- 2 cups coarse polenta
- 1 cup whole milk
- 1/2 cup parmesan, grated
- ground black pepper, to taste
- 4 ounces Gorgonzola dolce, broken into 1/2-inch pieces
- 4 ounces fontina cheese, cut into 1/2-inch pieces
Directions
Step 1 –In a large pot, add the water, season it generously with the salt, and bring it to a boil.
Step 2 –Add the polenta and whisk to combine.
Step 3 –Lower the heat to the lowest setting and cook, while stirring often, until all of the water has been absorbed and the polenta is very thick, about 7-10 minutes.
Step 4 –Add the milk to the polenta and cook, while stirring often, until thick, about 5-10 minutes.
Step 5 –Add the parmesan and the pepper and stir to combine.
Step 6 –Transfer the polenta to a 9×13-inch baking dish, smoothing out the top.
Step 7 –Cool the polenta until it is barely warm.
Step 8 –Sprinkle the Gorgonzola cheese and the fontina cheese over top of the polenta, pressing them into the top slightly.
Step 9 –Cover and chill the polenta for at least 4 hours.
Step 10 –Transfer the polenta from the refrigerator and let it sit at room temperature.
Step 11 –Position an oven rack in the top position.
Step 12 –Preheat the oven to 400 degrees F.
Step 13 –Bake, uncovered, until it is bubbling and golden-brown, about 20-30 minutes.
Step 14 –Let the polenta sit for 10 minutes.
Step 15 –Serve.
