Polenta: Spinach Ricotta Fontina
by Lishka DeVoss

YIELD 2 servings

May be assembled, covered and refrigerated day before; bring to room temperature before baking.

INGREDIENTS

INDIVIDUALLY (ready to use):
1 to 2 tbsp unsalted butter
2 tbsp fine-grated Parmesan
2 tbsp grated fontina or Swiss cheese

POLENTA:
3.75 cups water
3/4 cup medium grain cornmeal
1/4 tsp salt

BOWL (mixed together):
8 to 10 ounces fresh spinach (wilted, then squeezed of moisture and chopped up)
1 cup ricotta
salt and pepper (to taste)
pinch cayenne
1/2 tsp fine-grated lemon zest
2 tbsp fine-grated Parmesan
2 oz Fontina or Swiss cheese, medium-grated (about 3/4 cup)

PREPARATION

1. In saucier over medium-high heat, bring POLENTA to a high simmer until it starts to spit. Turn heat to medium-low; stir as needed until thickened and pulling away from pan; then stir in butter and turn off heat.

2. Butter two 6x6x2-inch casserole dishes.

3. Ladle in one quarter of POLENTA in each dish to form a bottom layer. Then, divide and spread BOWL evenly to form middle layer. Form top layer with remaining POLENTA; sprinkle tops with Parmesan and fontina.

4. Bake 375ºF on center rack, uncovered — 30 to 40 minutes — until nicely browned. Remove from oven; let rest 10 minutes before serving.

Updated 2023-09-21

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