Three-Cheese Polenta Gratin Alla Genovese Recipe

Name: Three-Cheese Polenta Gratin Alla Genovese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups water; 1/4 cup extra virgin olive oil; 2 cups whole milk; 2 cups quick-cooking polenta or 2 cups fine cornmeal; salt and pepper; 3 tablespoons softened butter; 2 cups fresh ricotta; 1 cup fresh mozzarella cheese, cut into small dice; 1 cup grated Fontina cheese; 1/2 cup grated parmesan cheese

Servings: persons

1
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.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups water, 1/4 cup extra virgin olive oil, 2 cups whole milk, 2 cups quick-cooking polenta or 2 cups fine cornmeal, and more.

Yes, Three-Cheese Polenta Gratin Alla Genovese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three-Cheese Polenta Gratin Alla Genovese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions