Cheese Polenta Gratin

Ingredients

• 200 g cornmeal
• Salt
• 20 g butter
• 2 tbsp freshly grated Parmesan
• black pepper (ground)
• 150 g freshly grated Fontina

Instructions

1. 1.

   Bring about 750 ml salted water to a boil. Sprinkle in the cornmeal and stir constantly until thickened, until the polenta separates from the pot bottom. Stir in the butter and Parmesan and season well with salt and pepper. Spread the polenta onto a greased baking sheet to a height of 1 cm and let cool.

2. 2.

   Using a cookie cutter cut half‑circles from the mass and layer them roof‑tile style in a greased dish. Sprinkle with cheese and bake in a preheated oven until golden yellow. Remove and serve immediately.