Layered Polenta

1. 1

   Butter a 3 1/2-cup souffle dish.

2. 2

   Bring the water to a boil in a large saucepan.

3. 3

   Slowly whisk in the polenta.

4. 4

   Cover and cook over low heat, whisking often, until thickened, about 10 minutes.

5. 5

   Stir in the butter and Parmigiano-Reggiano cheese, season with salt and pepper.

6. 6

   Pour 1/3 of the hot polenta into the dish.

7. 7

   Scatter half of the shredded Fontina or Gruyere cheese over, then pour in another 1/3 of the hot polenta and top with remaining cheese.

8. 8

   Pour over remaining hot polenta and let stand a few mintutes, until the cheese is melted.

9. 9

   Top with parsley, cut into wedges and serve right away.

No additional tips available.