Ingredients:
4 cups of chicken broth
2 cups of whole milk
1 cup of cornmeal
1 cup of buckwheat flour
1/4 cup of grated Parmesan cheese
1/4 cup of grated Bitto cheese
1/4 cup of butter
2 cloves of garlic, minced
2 tablespoons of chopped rosemary
Salt and pepper to taste
1/4 cup of chopped parsley for garnish
Instructions:
In a large pot, bring the chicken broth to a boil.
Slowly add the cornmeal and buckwheat flour while stirring continuously, to prevent lumps from forming.
Reduce the heat to low and continue to stir for 20-30 minutes, or until the polenta is thick and smooth.
Add the fontina cheese, parmesan cheese, butter, salt, pepper, and rosemary, and stir until the cheese is melted and the polenta is creamy.
Preheat the oven to 350 F.
Butter a 9x13 inch baking dish.
Pour half of the polenta into the prepared baking dish, then spread 2 cups of meat or mushroom ragu over the top of the polenta.
Pour the remaining polenta over the ragu and spread it evenly.
Bake for 25-30 minutes, or until the polenta is golden brown and crispy on top.
Let it cool for a few minutes before serving.