Serves6 (side dish) or 4 (vegetarian main)
- Active time:10 min
- Start to finish:35 min
January 2007
Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy.
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Olive oil for greasing dish
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1
(16- to 18-ounce) ready-made plain polenta roll
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1/2
cup
mascarpone
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1 1/2
oz
finely grated Parmigiano-Reggiano (3/4 cup; see Tips)
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Put oven rack in middle position and preheat oven to 450ºF. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
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Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
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Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
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Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.
