Baked Polenta with Fontina

Instructions

1. Prepare the polenta base
   In a large, heavy-bottomed pot, bring the broth and milk to a gentle simmer over medium heat. Gradually whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. Reduce the heat to low and cook for 30-35 minutes, stirring frequently, until the polenta is thick and pulls away from the sides of the pot.
2. Add flavoring ingredients
   Remove the pot from heat and stir in the butter, 1 cup of Fontina cheese, Parmigiano-Reggiano, thyme, rosemary, salt, pepper, and nutmeg. Stir vigorously until the butter and cheese are completely melted and incorporated. Taste and adjust seasoning if necessary.
3. Prepare for baking
   Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish. Pour the polenta mixture into the prepared dish, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of Fontina cheese evenly over the top.
4. Bake until golden
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the top begins to turn golden brown. For extra browning, you can place it under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
5. Rest and serve
   Remove from the oven and let the polenta rest for 5 minutes before serving. Garnish with additional fresh thyme leaves. Cut into squares or scoop portions with a serving spoon. Serve hot as a side dish or main course.