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