- 6
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Ingredients
- 6 SERVINGS
- Olive oil for greasing dish
- 1 (16- to 18-ounce) ready-made plain polenta roll
- 1/2 cup mascarpone
- 1 1/2 oz finely grated Parmigiano-Reggiano
Preparation
Step 1
Put oven rack in middle position and preheat oven to 450F.
Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
Bake until bubbling and golden, 15 to 18 minutes.
Let stand 5 minutes to firm up, then season with pepper.