Polenta Pasticciata alla Valdostana

Ingredients:

11 oz (300 grams) coarse polenta flour
3 oz (80 grams) butter (plus extra for greasing)
11 oz (300 grams) Fontina cheese, thinly sliced
3 oz (80 grams) Parmigiano cheese, freshly grated
Salt and pepper

Directions:

Prepare Fairly Stiff Polenta:
Bring 2 pints of salted water to a boil and keep another pan of water boiling in case it is needed.

Sprinkle the polenta flour into the pan while stirring constantly.

As soon the polenta thickens, soften it with a drop of the reserved hot water. This is the secret to cooking polenta successfully, as polenta thickens with heat and softens with water.

Cook the polenta from 45 minutes to 1 hour; the longer the cooking time, the easier for the polenta to be digested.

Prepare the Dish:
Pour the polenta on to a work surface or tray and leave to cool and set.

Cut into slices.

Preheat the oven to 180°C (350°F) Gas Mark 4 and grease an ovenproof dish with butter.

Arrange a layer of polenta in the prepared dish.

Place the slices of fontina cheese on top, sprinkle with the Parmigiano cheese and dot with the butter.

Continue making alternate layers, ending with a layer of polenta dotted with butter.

Season with pepper and bake for about 15-20 minutes. Serves 4.