Recipe courtesy of Rachael Ray
Episode: Bold Thinking
Save Recipe Print
Four Cheese Polenta
Total:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min
Yield:
: 4 servings, plus leftovers
Level:
Easy
Total:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min
Yield:
: 4 servings, plus leftovers
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Bring the chicken stock and 1 1/2 cups water to a boil in a pot. Reduce the heat to a simmer and gradually whisk in the cornmeal. Cook, stirring, until tender, 30 to 35 minutes (the polenta should still be thin enough to pour). Stir in the butter, parsley, nutmeg and salt and pepper to taste.

Butter a baking dish. Pour in one-quarter of the polenta and top with 1 kind of diced cheese of your choice. Add another quarter of the polenta followed by another diced cheese. Add another layer of polenta and the remaining diced cheese. Top with the remaining polenta and sprinkle with the Parmigiano-Reggiano. Garnish with the rosemary and tomatoes. (If you are not serving immediately, let the casserole cool, then cover and refrigerate. To reheat, bring to room temperature, then bake as directed. It may take an extra 10 to 15 minutes.)

Bake the casserole until golden, 20 to 30 minutes.

If you have any leftovers, fry the polenta and serve it the next morning with eggs.

Categories:

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Three-Cheese Calzones

Recipe courtesy of Food Network Kitchen

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Polenta with Gorgonzola Cheese

Recipe courtesy of Giada De Laurentiis

Polenta with Cheese

Two-Cheese Polenta

Recipe courtesy of Food Network Kitchen

Blue Cheese Polenta Fries

Recipe courtesy of Michael DeGregory

Browse Reviews By Keyword