Polenta Pasticciata, A Messed Up Polenta

• 2 1/4 quarts water
• 2 teaspoons sea salt
• 18 ounces coarse polenta
• 5 1/2 ounces Gruyere, thinly sliced
• 5 1/2 ounces gorgonzola dolce
• 9 ounces mascarpone
• ground black pepper

1. Put the water and salt in a large saucepan and bring to a boil.
2. Add the polenta in a steady stream, whisking constantly to avoid lumps.
3. Turn the heat down to low and cook the polenta for about 45 minutes, stirring from time to time.
4. When the polenta comes away from the sides of the pan, it is cooked and ready to be served.
5. Pour the polenta onto a wooden board or into a tray lined with parchment paper and leave to cool.
6. Preheat the oven to 400F.
7. Butter an ovenproof dish.
8. Slice the polenta into 1/2-inch thick slices.
9. Layer the bottom of the dish with a third of the polenta, then top with the Gruyere.
10. Add another layer of polenta, then the Gorgonzola dolce.
11. Add the final layer of polenta and spread with the mascarpone.
12. Grind some pepper on top and bake in the preheated oven for about 20 minutes, or until golden.

water, salt, polenta, gruyere, gorgonzola dolce, mascarpone, ground black pepper

Taken from www.foodrepublic.com/recipes/polenta-pasticciata-recipe-a-messed-up-polenta/ (may not work)