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Double Cheese Polenta

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Double Cheese Polenta
The Station House Cafe
Point Reyes Station, CA
Gourmet December 1989

2/3 cup chopped onion
3 tablespoons olive oil or unsalted butter
2 cups yellow cornmeal
1 1/3 cups half-and-half
2/3 cup plus 1/2 cup freshly grated Parmesan cheese
2 1/3 cups grated mozzarella cheese
Sautéed spinach and sliced grilled tomatoes
as accompaniments if desired

In a kettle cook the onion in the oil over moderately low heat, stirring, until
it is softened. Add 5 cups water, bring the liquid to a boil, and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low,
add the remaining 1 cup cornmeal in a thin stream, stirring constantly, and
stir in half-and-half, 2/3 cup of the Parmesan, and salt to taste.
Pour half the mixture into a buttered 13-by-9-inch baking dish, spread it
evenly, and sprinkle with 1/4 cup of the remaining Parmesan and half of
the mozzarella. Sprinkle the top with the remaining 1/4 cup Parmesan
and the remaining mozzarella. Bake the polenta in the middle of a pre-
heated 350-degree F. oven for 30 to 40 minutes, or until the cheese
topping is melted and golden, and let it cool slightly before cutting.
Serves 8.

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