Polenta with Cheese

Layered baked polenta is the kind of dish that turns humble cornmeal into something Sunday-supper worthy. The technique here is borrowed straight from old-school Northern Italian home kitchens: cook the cornmeal slowly with cold and boiling water, then layer it like lasagna with Parmesan and a handful of nutty Swiss on top.

Mixing the cornmeal with cold water first is the trick that prevents lumps. Once it hits the boiling water, you stir constantly until it pulls away from the pan in glossy ribbons. Spreading the polenta in three thin layers, each dotted with butter and showered with cheese, gives you ribbons of melted Parmesan running through every spoonful.

Under the oven’s heat, the top blisters into a crisp golden crust while the inside stays soft and pudding-like. Spoon it warm next to a braised meat or a punchy tomato sauce.

Chef Tips

• Stir the cornmeal slurry into the boiling water in a slow stream, whisking the whole time, to keep it silky.
• Use real Parmigiano-Reggiano if you can swing it. The salty depth is what carries this dish.
• Let the casserole rest 5 minutes after baking so the layers set up cleanly when you scoop.
• Swap the Swiss for Gruyère or Fontina if you want a meltier, more complex finish.

Variations

• Stir a handful of sauteed wild mushrooms between the layers for an earthy upgrade.
• Add cracked black pepper and chopped fresh sage for a herby, autumnal version.
• Use half cornmeal and half polenta-grind semolina for extra texture and bite.