- 1 lb cornmeal
- 1 handful all-purpose flour
- extra virgin olive oil
- desalted anchovie
- Fontina cheese
- grated Parmigiano Reggiano cheese
- canned tomato
- black pepper
Prepare the polenta with the maize flour, the white flour, 3 spoonfuls of extra virgin olive oil and the salt, bringing to the boil in half water and half milk.
Cook for at least 40 minutes until it is nicely firm. Butter an oven-dish about 2.5 inches high. Cover the bottom with a layer of polenta around 0.4 inch high and sprinkle with small pieces of anchovies, desalinated, washed and boned, and some thin slivers of Fontina. Add some flakes of butter and a dusting of grated Parmesan cheese.
Make another layer of polenta, and again dress with anchovies, slivers of Fontina, butter and grated Parmesan. Finish off the oven-dish by pouring on some peeled tomatoes drained of their juice, without seeds, and cut into pieces, with a bit of garlic, chopped sage and rosemary.
Dribble with extra virgin olive oil, a little more grated Parmesan and a pinch of black pepper. Put the oven-dish into a hot oven (475°) for quarter of an hour until the surface is nicely browned.