BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
BAKED FONTINA CHEESE
A delicious appetizer of melted cheese served in a rustic iron skillet. Dunk crusty bread and enjoy!
Provided by KathyP53
Categories Lunch/Snacks
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine garlic, thyme, and rosemary in small bowl and set aside. Spread cheese cubes in bottom of cast iron skillet and drizzle with olive oil. Sprinkle with garlic-herb mixture, then with salt and pepper. Place skillet under broiler and broil until cheese is melting, bubbling, and starting to brown, about 6-8 minutes.
- Serve immediately with crusty bread for dunking.
Nutrition Facts : Calories 790.7, Fat 66.6, SaturatedFat 34.6, Cholesterol 197.7, Sodium 1800.4, Carbohydrate 4.6, Fiber 0.3, Sugar 2.7, Protein 44
BAKED POLENTA WITH FONTINA CHEESE
Categories Milk/Cream Cheese Brunch Side Bake Lunch Casserole/Gratin Cornmeal Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 7
Steps:
- Butter 9x13-inch baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper.
- Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 350°F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes.
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