Wanda M.: "The recipe calls for using salami, but pepperoni…" Read More

Savory, creamy, and delicious, Polenta Mash compliments any protein and will be the star of the meal! Baked layers of polenta and a mixture of salami, Fontina cheese, butter and parmesean cheese create a warm, cheesy dish that screams comfort food. Fontina cheese adds richness to the polenta while salami brings a savory element. Bake for twenty minutes at 200 degrees Celsius to create a brown, crispy crust. Serve warm and enjoy!


  • butter
  • polenta (cooked)
  • salami (cured, roughly chopped)
  • fontina cheese (or other semisoft cheese, sliced)
  • parmesan cheese (grated)
  • whole milk


  1. Preheat the oven to 200 degrees Celsius.
  2. Grease a baking dish with melted butter.
  3. Place a layer of polenta into the dish and add a few spoonsful of milk.
  4. Spread with salami, Fontina cheese, butter, and a generous sprinkling of Parmesan cheese. You can use a thin layer or thick; your preference.
  5. Cover with another layer of polenta. Smooth the surface and moisten with a little more milk.
  6. Sprinkle with Parmesan cheese and a few tablespoons of butter.
  7. Bake for about 20 minutes or until golden brown with a crunchy top.
Discover more recipes from L'Antro dell'Alchimista


Yummly User
Wanda M. 4 Jun 2015
The recipe calls for using salami, but pepperoni or Italian smoked bacon would taste better. Also, I think Parmesan cheese is more suitable than the Fontina it suggested. The overall ingredients work well together though.