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Adapted from one of Thomas Jeffersons recipes, polenta, with its origins in Italy, resembles Americas cornmeal mush, a staple in the US diet since the nations very early days. This makes a substantial entrée, delicious with raw, streamed or sautéed farm-fresh vegetables, such as tomatoes, green beans or chard.
- Bring salted water to a boil. Slowly add cornmeal, whisking continuously.
- When all cornmeal is added, reduce heat to low and continue whisking to remove any lumps. Continue cooking while stirring with spoon, adding ½ cup fontina cheese, for about 25 minutes, or until mixture is thick.
- Line 9-inch loaf pan with wax paper and lightly butter paper. Scoop cornmeal into pan and set aside to firm.
- Preheat oven to 350F. Butter ovenproof baking dish.
- Cut polenta into slices and places slices in overlapping layers in dish, dotting with butter and sprinkling with cheese. Reserve cheese to sprinkle over top.
- Bake polenta until cheeses melt and polenta forms crust, 10 to 15 minutes. For final browning, place baking dish under broiler and cook until cheeses turn golden. Remove and serve.
- Serving Size Serves 6
- Calories 550
- Carbohydrate Content 49 g
- Cholesterol Content 90 mg
- Fat Content 30 g
- Fiber Content 5 g
- Protein Content 21 g
- Saturated Fat Content 19 g
- Sodium Content 940 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g