Polenta with Fontina

The cornmeal polenta is finely ground dried hominy from which the germ is often removed to make it more durable.

In a large saucepan (or copper kettle if available) boil 1, 5 l of water and season with salt. in the salted water add a small dash of olive oil form. Gradually add the corn flour (or polenta semolina), stirring continuously (at the beginning with a whisk, then with a wooden spoon). Cook the polenta on low heat for about 30 to 40 minutes, stirring constantly during this time, otherwise it will burn.

When the polenta separates from the cooking pot, pour it onto a wooden board and cool. Cut with a thread into ½ cm thick slices.

In a buttered gratin dish, alternate polenta slices with a layer of fontina. Season with black pepper and cinnamon.

The top layer should be fontina. Melt butter in a small pot, pour hot over polenta with fontina. Bake in a heated oven at 200 °C for 20 minutes. Serve hot.

Tip: you can also replace a small part of the water (about half a cup) with white wine.

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