Truffled Polenta Gratin

1. 1

   Oil a 9-by-9-inch baking dish.

2. 2

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

3. 3

   Slowly whisk in the cornmeal and 1 teaspoon of salt and cook over low heat, whisking often, until very creamy and cooked, 30 minutes.

4. 4

   Remove the polenta from the heat and stir in 2 tablespoons of the butter, the truffled pecorino and 2 tablespoons of the Parmigiano-Reggiano.

5. 5

   Season with salt and pepper and scrape the polenta into the prepared dish, smoothing the top.

6. 6

   Let stand for about 30 seconds, until the polenta firms up slightly and spread the remaining 1 tablespoon of butter on top.

7. 7

   Press a piece of plastic wrap directly onto the surface of the polenta and let cool to room temperature.

8. 8

   Preheat the oven to 450.

9. 9

   Uncover the polenta.

10. 10

    Sprinkle the remaining 3 tablespoons of Parmigiano over the top and bake for 10 minutes, until hot.

11. 11

    Preheat the broiler.

12. 12

    Broil the polenta 6 inches from the heat for about 2 minutes, until golden brown and glazed.

* Per serving · 4 servings · Values may vary.

No additional tips available.