Preparation of Baked Polenta and Cheese Gratin

• Bring the water to a boil, once boiling, pour in the polenta flour and stir with a whisk to avoid lumps.

  

• Cook for the time indicated on the package and at the end of cooking add a few bits of butter and salt to taste.

  

• Then take some terracotta bowls and place a little piece of butter at the bottom.

  

• Add 2/3 tablespoons of polenta, level it roughly, and add slices of toma.

  

• Cover with more polenta and then make a layer of gorgonzola.

  

• Another layer of polenta on top, add a sprinkle of grated cheese, a couple of pieces of butter, and a grind of fresh black pepper if desired.

  Bake in a preheated oven at 392°F for 15/20 minutes, just enough time to melt the cheese and form a golden crust.

  Once ready, let it rest in the oven, obviously turned off but with the door slightly open, for 3/4 minutes.

  

• And voilà… the baked polenta and cheese gratin is ready to be served.