Baked Polenta with Four Cheeses

Name: Baked Polenta with Four Cheeses
Yield: Serves 6
Ingredients: 300 g (10½ oz) polenta; 75 g (21½ oz) butter; 2 rosemary or thyme sprigs; 2 rosemary or thyme sprigs; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 2 garlic cloves, thinly sliced; 800 g (1 lb 12 oz) tin tomatoes or 350 g (12 oz) ripe tomatoes, peeled and chopped; 800 g (1 lb 12 oz) tin tomatoes or 350 g (12 oz) ripe tomatoes, peeled and chopped; 200 g (7 oz) gorgonzola cheese, cubed; 250 g (9 oz) taleggio cheese, cubed; 250 g (9 oz) mascarpone cheese; 100 g (3½ oz) parmesan cheese, grated

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

Polenta

300 g (10½ oz) polenta
75 g (21½

Main course
Side dish
Gluten-free
Vegetarian

Method

Bring 1.5 litres (6 cups) water to the boil in a deep heavy-based saucepan and add 1