Parmigiano Polenta Gratinée Recipe

Inspired by New Rivers

Time1h

Serves4

Creamy corn polenta, confit tomato, smoked RI mozzarella, chervil

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Ingredients

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1
Prepare the Polenta
In a large saucepan, bring the water to a boil. Add salt and slowly whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, until the polenta thickens, about 20-25 minutes.
2
Add Cheese
Once the polenta is thick and creamy, remove from heat and stir in the smoked mozzarella and half of the Parmigiano-Reggiano cheese until melted and well combined.
3
Layer the Ingredients
Preheat your oven to 375°F (190°C). In a baking dish, spread half of the polenta mixture evenly on the bottom. Top with confit tomatoes, then layer the remaining polenta on top.
4
Add Toppings
Sprinkle the remaining Parmigiano-Reggiano cheese over the top of the polenta. Drizzle with olive oil for added flavor.
5
Bake
Place the baking dish in the oven and bake for about 20-25 minutes, or until the top is golden brown and bubbly.
6
Garnish and Serve
Remove from the oven, let it cool slightly, then garnish with fresh chervil before serving.