Polenta Cakes Stuffed with Spinach and Fontina Cheese
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Labor Intensive

This recipe is inspired by a number of polenta dishes that I had in the Veneto. It is a delicious accompaniment to a roast duck. When you shop for corn meal it is preferable to look for the kind that is specially made for polenta, which it will say on the package.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 2:30 hours

1 quart water

1 1/2 teaspoons salt

1 cups fine or medium corn meal (polenta)

1 1/2 pounds spinach, heavy stems removed, washed well

2 garlic cloves, finely chopped

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

2 ounces fontina valbella cheese, sliced thinly

Freshly grated parmigiano-reggiano cheese

1. In the bottom half of a double-boiler, pour enough water to reach and cover the bottom of the top part. Bring this water to a boil over high heat, then reduce the heat so the water is just under a bubble.

2. Bring 1 quart of water to a boil in the top portion of a double-boiler. Add the salt.

3. Using a wooden spoon stir the water in the top part of the double-boiler in one direction until you have created a whirlpool. Now quickly pour the corn meal into the center of the whirlpool in a continuous steady stream, not too fast, not too slow. Do not stop stirring. Continue to stir at a slower pace once the corn meal is in the pot. Reduce the heat to low and stir for 3 to 5 minutes while the polenta bubbles slightly. It will thicken.

4. Place the lid on the top portion and fit on top of the bottom half of the double-boiler. Cook for 1 1/2 hours, stirring every 30 minutes. Taste the polenta. If the polenta is bitter cook longer.

5. Meanwhile,  in a large skillet, heat 1 tablespoon olive oil with the garlic and cook the spinach until wilted, adding more spinach as it wilts.  Remove from the heat. Chop and season with salt and pepper.

6. Preheat the oven to 350ºF.

7. Pour the soft polenta into the well-oiled wells of a 4-inch diameter and at least 2-inch deep muffin pan until it fills about 1/3 of each well. Place some spinach and fontina cheese on top and then cover with the remaining polenta. Let the polenta cool completely. Unmold the polenta cakes onto a greased baking sheet. Bake until the cheese oozes, about 40 minutes. Serve with a sprinkling of parmigiano cheese.

Variation: 

Note: 

Posted: 12/28/2006