For this Friulian polenta, creamy polenta is topped with a rich three-cheese sauce and a crispy, browned cornmeal butter. It’s comfort food at its finest.

An earthenware bowl filled with Friulian polenta and topped with cheese sauce and black pepper.

Adapted from Katie Quinn | Cheese, Wine, and Bread | William Morrow, 2021

Polenta can take many forms, and this version has a pool of cheese on top. The cheeses Cosetti calls for are formaggio di malga (a pliable hard cheese that’s quite strong and salty), caprino (a fresh…

devour more »