Polenta with Fontina and Croutons

1. 1

   In a large skillet, heat the oil until shimmering.

2. 2

   Add the diced bread and cook over moderately high heat, stirring, until golden brown, about 4 minutes.

3. 3

   Drain the croutons on paper towels.

4. 4

   In a large saucepan, bring the water to a boil.

5. 5

   Gradually add the polenta, whisking until smooth.

6. 6

   Cook over low heat for 10 minutes, stirring frequently with a wooden spoon.

7. 7

   Add the milk and continue cooking, stirring often, until the polenta is tender, about 20 minutes longer.

8. 8

   Season with salt and pepper and fold in the croutons and cheese.

9. 9

   Spoon the polenta onto plates, drizzle with the melted butter and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.