Polenta Gratin with parmesan

Polenta Gratin with Parmesan is the perfect marriage of rustic Italian tradition and creamy indulgence. This dish transforms humble polenta into a rich, oven-baked delight, layered with butter and Parmesan cheese for a crisp golden crust and a melt-in-your-mouth interior.

Warm, hearty, and deeply satisfying, it’s ideal for cooler seasons, making it a favorite in autumn and winter when comfort food is most appreciated. Whether served as a side to roasted meats or as a standalone dish with sautéed mushrooms and fresh herbs, this gratin brings a touch of Northern Italian coziness to any table.

Polenta Gratin with parmesan

Difficulty Level: Easy
Calories: 350
Cooking Time: 45 min

Ingredients:

For the polenta:
  • Polenta – 220g
  • Water – 900 ml
  • Cream 30% – 275 g
  • Butter – 50g
  • Grated parmesan cheese – 100 g
  • Salt to taste
For concassé:
  • Tails of shrimps – 400 g
  • Leek – 60 g
  • Zucchini – 0.5 pc
  • Bulgarian pepper – 0.5 pc
  • Tomato – 1 pc
  • Olive oil – 80ml
  • Butter – 50 g
  • Garlic – 3 cloves
  • Thyme – 2 sprigs
  • Salt and pepper to taste

Instructions:

 

For the gratin preparation:
  1. Water bring to a boil and pour out the polenta into the pan, continuously stirring with a whisk.
  2. Add cream, some Parmesan and butter and knead until smooth.
  3. Refill with salt.
  4. When the polenta will thicken, remove it from the fire and pour on the baking sheet.
  5. Give 5 minutes stay to cool the upper layer, and sprinkle with remained parmesan.
  6. Put in the oven and bake until golden brown using grill mode.
  7. Gratin is ready.
For concassé:
  1. Shrimps are cleaned from chitin, leaving only the tail.
  2. Make an incision along the back and remove the esophagus.
  3. Making concasse from vegetables and fry in a red-hot pan (all vegetables except tomatoes), add the thyme and garlic.
  4. When the vegetables are slightly faired revenir, add the shrimps, without reducing the fire, but making sure that nothing is slightly burnt.
  5. When the shrimps are almost ready, add the tomatoes, butter, salt and pepper.
  6. We spread the shrimps on a piece of polenta gratin.
  7. Decorate with a sprig of thyme.

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