Ingredients
1 cup yellow cornmeal or regular (not instant) coarse polenta
3 tablespoons unsalted butter, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon of freshly milled black pepper
2 ounces provolone cheese, grated (about ½ cup)
2 ounces Parmigiano-Reggiano cheese, finely grated (about 2/3 cup)
Preparation
Preheat the oven to 350°F. Combine 4 cups of water, the cornmeal, butter, salt, and pepper in a 1 1/2- quart baking dish. Bake, uncovered, on the middle shelf of the oven for 40 minutes
Remove the polenta from the oven, give it a stir, and bake for another 10 minutes. Remove it from the oven; stir in the provolone and salt and pepper to taste; let stand 5 minutes before serving. Serve topped with Parmigiano-Reggiano.
