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Northern Italian Baked Polenta (Creamy Golden Polenta with Fontina and Crispy Sage Butter)
The quintessential alpine comfort of Northern Italy: creamy golden polenta baked in layers with melting Fontina cheese, generously bathed in bubbling nutty brown butter infused with fragrant fresh sage leaves.
Prep
10 min
Cook
35 min
Total
45 min
Ingredients
4servings
- High-fat butter60 g
- Fontina or Parmigiano cheese, shredded150 g
- Water or vegetable broth1200 ml
- Salt1.5 tsp
Preparation Steps
1
Bring water and salt to a boil. Rain in 250 g coarse yellow polenta cornmeal, whisking continuously to prevent lumps.
3 min timer
2
Reduce heat to low and simmer, stirring frequently with a wooden spoon for 20 minutes until thick and smooth; stir in 20 g butter.
20 min timer
3
In a small pan, melt remaining 40 g butter until lightly browned and sizzle 10 fresh sage leaves until crisp.
3 min timer
4
Layer half the polenta in a baking dish, scatter cheese, top with remaining polenta and cheese, drizzle with sage butter, and bake at 200°C for 12-15 minutes until bubbly.
13 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
