Ingredients for 6 people:

500g. corn-meal flour
150g. butter
200g. fontina cheese
Salt

 

Half fill a saucepan with lightly salted water. Bring to a boil and add 50g butter. Stir until it has completely melted. Add the sifted flour all at once and stir vigorously until all the lumps have been eliminated.

In the last 5 minutes of cooking time, increase the heat; the polenta is ready when it comes away easily from the stirring stick.

Lightly grease an oven proof dish and pour in a layer of polenta.

Cover with butter and thin slices of fontina.
Add another layer of polenta and continue until all the ingredients have been used.

This can be garnished with slices of cooked salami.

Heat thoroughly before serving.