Three Cheese Polenta Gratin Alla Genovese
Indulge in the ultimate comfort food with this Three Cheese Polenta Gratin Alla Genovese—an irresistible fusion of creamy polenta, rich pesto, and a luscious medley of Parmesan, mozzarella, and Fontina cheeses. This layered gratin is baked to golden perfection, creating a bubbling, savory dish that’s both hearty and elegant. Featuring the bold, herbaceous flavors of basil pesto and finished with a drizzle of heavy cream, this recipe combines rustic Italian tradition with decadent flavors. Perfect as a show-stopping side dish or a main course, this polenta gratin is ideal for cozy family dinners or special occasions. Serve warm for a melty, gooey masterpiece that celebrates true Italian comfort cuisine.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse ground)
- 4 cups Water
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter
- 1 cup Parmesan cheese (grated)
- 1.5 cups Mozzarella cheese (shredded)
- 1 cup Fontina cheese (shredded)
- 0.5 cup Basil pesto
- 0.5 cup Heavy cream
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x9-inch or equivalent-sized baking dish with olive oil and set aside.
Bring the water to a boil in a medium-sized saucepan. Add the salt, then gradually whisk in the polenta while stirring continuously to prevent lumps.
Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 10-15 minutes, or until it thickens to a consistency where it pulls away from the sides of the pan.
Stir in the butter until fully melted and incorporated. Then, mix in 1/2 cup of grated Parmesan cheese and a pinch of black pepper. Remove the saucepan from heat.
Spoon half of the cooked polenta into the prepared baking dish and spread it out evenly with a spatula.
Spread 1/4 cup of basil pesto over the first polenta layer, followed by a layer of shredded mozzarella (3/4 cup) and Fontina cheese (1/2 cup).
Carefully spread the remaining polenta on top to form the second layer. Repeat with another 1/4 cup of pesto, the remaining mozzarella (3/4 cup), and Fontina cheese (1/2 cup).
Drizzle the heavy cream evenly over the top and sprinkle with the remaining 1/2 cup of Parmesan cheese.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the gratin is bubbling and golden brown on top.
Remove from the oven and let it cool for about 5 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 8687 mg | 378% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.3 g | ||
| Protein | 187.4 g | 375% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 4796 mg | 369% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
