Layered Polenta

Directions

1. 1
   Butter a 3 1/2-cup souffle dish.
2. 2
   Bring the water to a boil in a large saucepan.
3. 3
   Slowly whisk in the polenta.
4. 4
   Cover and cook over low heat, whisking often, until thickened, about 10 minutes.
5. 5
   Stir in the butter and Parmigiano-Reggiano cheese, season with salt and pepper.
6. 6
   Pour 1/3 of the hot polenta into the dish.
7. 7
   Scatter half of the shredded Fontina or Gruyere cheese over, then pour in another 1/3 of the hot polenta and top with remaining cheese.
8. 8
   Pour over remaining hot polenta and let stand a few mintutes, until the cheese is melted.
9. 9
   Top with parsley, cut into wedges and serve right away.