Polenta with leeks
- 4 ½ lb leek
- 7 oz salted anchovies
- extra virgin olive oil
- 7 oz Fontina cheese
- 1 Roccaverano Robiola cheese
- grated Parmigiano Reggiano cheese
- 1 lb cornmeal
- 2 egg yolks
In a casserole, brown the leeks, cut into thin roundels, in the extra virgin olive oil and butter. When the leeks have broken up, add the boned anchovies, cleaned and chopped.
Cut slivers of Fontina, add a small Robiolacheese (an Italian soft-ripened cheese) and mix with the grated Parmesan.
Prepare the polenta with the maize flour and dress with a little oil. Butter an oven-dish and spread a 0.8 inch thick layer of polenta on the bottom and lay on top half of the cheese sauce and some small flakes of butter, then the spoonfuls of leek with anchovies.
Make another layer and finish off the dish with a thin lid of polenta, brushed with the beaten egg-yolks diluted in a little water. Add some small flakes of butter and bake in a hot oven (425°) for about 10 minutes.