All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
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.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By eatmorepecans
Georgia
on August 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very well done. I usually melt the cheese into the polenta, but this is much better. The topping is a great accent for the polenta also. I also love that you can make this ahead and then bake it when you want it. I did not try the tip for leftovers fried with eggs. sounds good, but I had leftover Paprikash instead - yum.
Read all 1 reviews