Baked Polenta with Fontina Cheese

Instructions

1. Prepare the polenta base
   In a large, heavy-bottomed pot, bring the water or broth to a boil. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce heat to low and add 1 teaspoon of salt.
2. Cook the polenta
   Cook the polenta for about 30 minutes, stirring frequently with a wooden spoon to prevent sticking. The polenta should be thick but still creamy when done. Add more hot water if it becomes too thick during cooking.
3. Add the first round of flavorings
   When the polenta is cooked, remove from heat and stir in 2 tablespoons of butter, 1/2 cup of fontina cheese, the heavy cream, half of the thyme, half of the rosemary, the remaining salt, pepper, and nutmeg. Stir until the butter and cheese are completely melted.
4. Prepare for baking
   Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with 1 tablespoon of butter. Pour the polenta mixture into the prepared dish, smoothing the top with a spatula.
5. Add the cheese topping
   Sprinkle the remaining fontina cheese and all of the Parmigiano-Reggiano evenly over the top of the polenta. Dot with the remaining tablespoon of butter cut into small pieces.
6. Bake the polenta
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling and the top starts to turn golden brown. For extra browning, place under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
7. Finish and serve
   Remove from oven and sprinkle with the remaining fresh herbs. Let the polenta rest for 5 minutes before serving. Cut into squares or scoop with a spoon to serve.