October 8, 2007

It's Columbus Day and our favorite Italian family, The Scottos of Manhattan's FRESCO by Scotto® and FRESCO on the go®, are back on Secret Sauce to share another simple recipe for your kitchen, Three Cheese Polenta Gratin alla Genovese.

Elaina Scotto says about this multi-purpose dish, "If you're feeling like you need a pick me up, try this polenta gratin. You will love it. It’s comfort food at it’s best! The best part—it’s simple to make. It works well as a side dish or an appetizer. Happy Columbus Day!"

Here's how:

Procedure:

• Preheat oven on broil setting.
• Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
• Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.

• Butter 8x12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula.

• Sprinkle grated parmesan cheese evenly across top of polenta.

• Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes, and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole which also needs to cool down because of it being so hot.

Makes 6 to 8 servings.

Watch the Scottos cook up this recipe on TODAY:

Visit The Scottos on the web @ frescobyscotto.com.

Scotto Secret Sauce Rewind:

• Elaina Scotto's Buttermilk Panna Cotta with Fresh Spring Berries
• John Scotto's Spring Salad with Baby Spinach, Peas, Mint & Warm Goat's Cheese Crostini
• Anthony Scotto's Pistachio Crusted Sea Bass with Salsa Verde and Roasted Artichokes
• Video: The Scotto's Trip to Italy on TODAY