Layered Polenta

• 1 quart water
• 1 cup polenta
• 2 tablespoons unsalted butter, plus more for buttering
• 1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• Shredded Fontina or Gruyere cheese
• Chopped parsley

1. Butter a 3 1/2-cup souffle dish.
2. Bring the water to a boil in a large saucepan.
3. Slowly whisk in the polenta.
4. Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
5. Stir in the butter and Parmigiano-Reggiano cheese, season with salt and pepper.
6. Pour 1/3 of the hot polenta into the dish.
7. Scatter half of the shredded Fontina or Gruyere cheese over, then pour in another 1/3 of the hot polenta and top with remaining cheese.
8. Pour over remaining hot polenta and let stand a few mintutes, until the cheese is melted.
9. Top with parsley, cut into wedges and serve right away.

water, polenta, unsalted butter, cheese, salt, gruyere cheese, parsley

Taken from www.foodandwine.com/recipes/layered-polenta (may not work)