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Fontina Polenta

Fontina Polenta


  • 2 C Water
  • 2 C Cream
  • 1 C Cornmeal or Polenta
  • 1½ tsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 C Parmesan Cheese, grated
  • 1/2 C Fontina Cheese
  • 2 Tbsp Butter
  • TT Marinara Sauce
  • Fresh Basil Leaves for garnish


  1. Bring water and cream to a boil in a large saucepan.
  2. Add cornmeal or polenta, bring to a boil and reduce to simmer. Cook for 30 minutes, stirring often.
  3. Whisk in kosher salt and pepper. Add grated cheeses, whisking until cheese melts, then add butter and stir in until combined. Season with more salt and pepper, if desired.
  4. Serve with prepared marinara sauce and extra grated Parmesan cheese. Top with fresh basil as garnish.