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Baked polenta with three cheeses



Baked polenta with three cheeses
Baked polenta with three cheeses
300 ml (10 fl oz) vegetable stock
150 g (5 oz) polenta
30 g (1 oz) grated parmesan cheese
Cheese Filling
50 g (1¾ oz) havarti cheese, sliced
50 g (1¾ oz) mascarpone cheese
50 g (1¾ oz) blue cheese, crumbled
50 g (1¾ oz) butter, sliced thinly
30 g (1 oz) grated parmesan cheese


1. Remember that polenta is also known as cornmeal and is available from most supermarkets and delicatessens. Havarti is a Danish cheese with a full flavour.

2. To make the polenta, brush a 7-cup (1.75 litre/56 fl oz) loaf tin with oil. Put the stock and 500 ml (17 fl oz/2 cups) water in a large pan and bring to the boil. Add the polenta and stir for 10 minutes until very thick.

3. Remove from the heat and stir in the parmesan. Spread into the tin and smooth the surface. Refrigerate for 2 hours, then cut into about 30 thin slices. Preheat the oven to 180°C (350°F/Gas 4).

4. Brush a large ovenproof dish with oil. Place a layer of polenta slices on the base. Top with a layer of half the combined havarti, mascarpone and blue cheeses and half the butter. Add another layer of polenta and top with the remainder of the three cheeses and butter. Add a final layer of polenta and sprinkle the parmesan on top. Bake for 30 minutes, or until a golden crust forms. Serve immediately.

Main ingredient:
Starter/Entree, Snacks


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