Three Cheese Polenta Gratin Alla Genovese
Indulge in the ultimate comfort food with this Three Cheese Polenta Gratin Alla Genovese—an irresistible fusion of creamy polenta, rich pesto, and a luscious medley of Parmesan, mozzarella, and Fontina cheeses. This layered gratin is baked to golden perfection, creating a bubbling, savory dish that’s both hearty and elegant. Featuring the bold, herbaceous flavors of basil pesto and finished with a drizzle of heavy cream, this recipe combines rustic Italian tradition with decadent flavors. Perfect as a show-stopping side dish or a main course, this polenta gratin is ideal for cozy family dinners or special occasions. Serve warm for a melty, gooey masterpiece that celebrates true Italian comfort cuisine.
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Ingredients
- 1 cup Polenta (coarse ground)
- 4 cups Water
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter
- 1 cup Parmesan cheese (grated)
- 1.5 cups Mozzarella cheese (shredded)
- 1 cup Fontina cheese (shredded)
- 0.5 cup Basil pesto
- 0.5 cup Heavy cream
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Olive oil
Directions
Step 1
Preheat the oven to 375°F (190°C). Grease a 9x9-inch or equivalent-sized baking dish with olive oil and set aside.
Step 2
Bring the water to a boil in a medium-sized saucepan. Add the salt, then gradually whisk in the polenta while stirring continuously to prevent lumps.
Step 3
Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 10-15 minutes, or until it thickens to a consistency where it pulls away from the sides of the pan.
Step 4
Stir in the butter until fully melted and incorporated. Then, mix in 1/2 cup of grated Parmesan cheese and a pinch of black pepper. Remove the saucepan from heat.
Step 5
Spoon half of the cooked polenta into the prepared baking dish and spread it out evenly with a spatula.
Step 6
Spread 1/4 cup of basil pesto over the first polenta layer, followed by a layer of shredded mozzarella (3/4 cup) and Fontina cheese (1/2 cup).
Step 7
Carefully spread the remaining polenta on top to form the second layer. Repeat with another 1/4 cup of pesto, the remaining mozzarella (3/4 cup), and Fontina cheese (1/2 cup).
Step 8
Drizzle the heavy cream evenly over the top and sprinkle with the remaining 1/2 cup of Parmesan cheese.
Step 9
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the gratin is bubbling and golden brown on top.
Step 10
Remove from the oven and let it cool for about 5 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
| Serving size | (2020.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4235.1 |
| Total Fat 285.3g | 0% |
| Saturated Fat 145.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 664.3mg | 0% |
| Sodium 8686.6mg | 0% |
| Total Carbohydrate 220.1g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 7.3g | |
| Protein 187.4g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 4796.2mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1375.9mg | 0% |
Source of Calories