Pasticciata Polenta Alla Valdostana

Recipe first for 4 people based on Fontina - cooking method oven.

Preparation:

Preparation: Prepare a rather firm polenta. Let it cool and cut it into slices. Also cut the fontina cheese into slices. Arrange a layer of polenta in a buttered baking dish, put the fontina cheese on top, sprinkle with grated cheese and distribute a few knobs of butter. Continue making alternating layers ending with one of polenta. Sprinkle with a few knobs of butter and a pinch of pepper. Put in a preheated oven at 180 degrees, let it brown. Accompanying wines: Valle D'Aosta Enfer D'Arvier DOC, Colli Euganei Merlot DOC, Cesanese Del Piglio “Secco” DOC.