Polenta with Mascarpone and Parmigiano
(Polenta con Mascarpone e Parmigiano)
Ingredients:
1 (16 to 18-ounce) ready-made plain polenta roll
1/2 cup mascarpone cheese
1 and 1/2 ounces finely grated Parmigiano-Reggiano cheese (3/4 cup)
Extra virgin olive oil for greasing dish
Directions:
Put oven rack in middle position and preheat oven to 450°F.
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 cheese evenly over top.
Bake until bubbling and golden, 15 to 18 minutes.
Let stand 5 minutes to firm up, then season with pepper. Makes 6 (side dish) or 4 (main dish) servings.