Baked Polenta in Cheese Sauce

I have always been attracted to cheesy meals. The moment I saw the photo in the recipe book, I knew that I had to make it. This meal was delicious and tasted like fondue! I served it with a bed of broccoli. Michael didn't care for the fondue as much as I did, but it could have been the fact that the recipe calls for home-made polenta, and I skipped that step and bought pre-made polenta. I highly recommend this recipe, and if you want to skip the polenta, you can make the cheese sauce and dip things in it like fondue.

-Sarah

Baked Polenta in Cheese Sauce
From “Vegetarian: Create Great-Tasting Dishes through the Seasons” by Ting Morris, Rachel Lane and Carla Bardi
Ingredients:
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
1 pinch of nutmeg
6 oz (180 g) Gorgonzola cheese, chopped
6 oz (180 g) Emmental (or Gruyere, or similar) cheese, thinly sliced
1/2 cup (60 g) freshly grated parmesan cheese.


Melt the butter in a saucepan over low heat. When it stops bubbling, add the flour and cook over low heat for 1-2 minutes, stirring constantly. Begin adding the milk, a little at a time, stirring until the sauce is smooth. Season with a little nutmeg. Turn up the heat and add all three cheeses, and handful at a time, stirring until smooth. Preheat the oven to 400*F. Oil a baking dish large enough to hold the polenta and sauce in a double layer. Cut the polenta into 1-inch cubes. Cover the bottom of the dish with half the polenta and pour half the sauce over the top. Put the remaining polenta on top and cover with the remaining sauce. Bake for 25-30 minutes until the top is golden brown. Serve hot.