Parmesan Polenta Pie
  • 2 cups instant polenta, prepared
  • salt
  • 6 t butter
  • 1 large yellow onion
  • ¾ lb Fontina cheese, sliced
  • ⅓ cup shredded Parmesan
  1. Make the polenta according to the package directions
  2. Saute the onions in 3 t butter until translucent
  3. Add the onions to the polenta with a pinch of salt and stir until combined
  4. Butter a pie plate and put ⅓ of the polenta in it
  5. Top with ½ of the fontina
  6. Put another third of the polenta on top of the fontina
  7. Place the other half of the fontina on top
  8. Cover with the rest of the polenta
  9. Sprinkle the parmesan over the top
  10. Dot the last 3 t of butter over the parmesan
  11. Bake at 350 degrees for about 45 minutes or until the top crisps up
  12. Refrigerate
  13. When you are ready to serve, cut the pie in wedges and broil under high heat until it warms up and gets brown, about 5 minutes
Recipe by The Rocky Mountain Woman at