Three-Cheese Polenta recipe | PCC Community Markets
Three-Cheese Polenta recipe from PCC Cooking Classes, featuring Gorgonzola, Fontina, and Parmesan cheeses. Easy to make, gluten-free, and delicious!
Ingredients
- 3 1/4 cups water
- 3 1/4 cups chicken or vegetable stock
- 1 teaspoon sea salt
- 1 1/2 cups polenta
- 4 tablespoons unsalted butter (1/2 stick)
- 4 ounces Gorgonzola cheese, cut into 1-inch chunks
- 8 ounces Italian Fontina cheese, cut into 1-inch chunks
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
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