Yield: 1 servings
|- G. Granaroli XBRG76A MM:MK VMXV03A|
|Salt & pepper|
After making the polenta pour into a dish and let cool until hardened. Cut into 1" slices. In an ovenproof buttered pan cover bottom with slices of polenta. Cover that with a generous layer of Fontina cheese. Top with another layer of polenta. Brush with melted butter. Lightly salt and pepper the top. Bake in oven 475 until golden brown. Serve hot.