4oz.creamy Gorgonzola cheesein coarse, small pieces
4oz.Swiss cheesein coarse, small pieces
4oz.. Pecorino Romano cheesegrated and divided
1/2pintheavy creamdivided
2tablespoonscoarsely chopped butter
2tablespoonskosher saltdivided
Instructions
Preheat oven to 375 degrees F.
In heavy (cast iron etc) pot, combine water, milk, and 1 tablespoon salt and bring to rolling boil.
Add a little polenta at a time and stir.
Reduce heat to simmer and finish cooking, per package directions.
Pour cooked polenta onto clean surface and form a rectangle, approximately of approximately 8" x 12" dimension.
Using a piece of thread or thin string (dental floss etc), cut slices of polenta, width-wise, approximately 1 inch thick.
Line 9" x 13" (or similar size) casserole dish with 1/4 pint of cream.
Using small spatula, carefully layer bottom of dish with polenta slices.
Disperse a small handful of cheeses evenly on first layer of polenta.
Evenly distribute a pinch of kosher salt.
Place second layer of polenta on top of cheeses.
Repeat cheese layer
Repeat polenta layer
Repeat salt.
Evenly distribute remaining cream on top of second layer
Repeat cheese and polenta layers, and salt.
Top with remaining Pecorino Romano cheese.
Evenly distribute chopped butter on top.
Bake 30 minutes or until golden brown on the outside and fully settled and completely baked in center
Broil for about 5 minutes to lightly brown the top..
Allow to rest 10 to 15 minutes prior to serving.
Notes
Paola reiterates, at multiple times, the importance of using a very heavy duty sauce pan or pot when preparing the polenta in the water and milk mixture.