Best Baked Fontina Cheese Recipes

BAKED POLENTA WITH FONTINA CHEESE

Steps:

• Butter 9x13-inch baking dish. Combine 2 1/4 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper.
• Immediately spread 2 cups polenta in prepared dish. Top with 1 3/4 cups cheese. Drizzle with 1/4 cup cream. Repeat layering, using 2 cups polenta, 1 3/4 cups cheese and 1/4 cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes.

BLACK TRUFFLE FONTINA CHEESE BAKED POTATO

Steps:

• Preheat the oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, about 45 minutes.
• Meanwhile, cook the bacon in a small saute pan over medium heat until crispy, 8 to 10 minutes. Remove the bacon from the pan, leaving the fat behind. Add the panko and garlic and toast until browned, 2 to 4 minutes. Combine with the bacon, draining any excess fat. Season with salt and pepper.
• Remove the potatoes from the foil while warm, and cut down the centers lengthwise without cutting all the way through; scoop the centers into a bowl.
• Mash the potatoes with the cream, butter and truffle. Season with salt and pepper.
• Preheat the broiler. Place the potato mixture back into the skins and top with the fontina cheese. Broil until the cheese is melted and bubbling, about 4 minutes.
• Garnish with the breadcrumb mixture, chives and more shaved truffle and serve.

BAKED FONTINA CHEESE DIP

Steps:

• Set oven to broil and the rack to 6" away from top of oven
• In a large cast iron skillet add the Fontina, mozzarella, 1/4 cup parmensan, olive oil, garlic, thyme, salt and pepper.
• Broil in oven for 6 or 7 minutes until bubbly and browned
• sprinkle with remaining Parmesan when it comes out of oven

BAKED FONTINA CHEESE

Steps:

• Preheat broiler.
• Combine garlic, thyme, and rosemary in small bowl and set aside. Spread cheese cubes in bottom of cast iron skillet and drizzle with olive oil. Sprinkle with garlic-herb mixture, then with salt and pepper. Place skillet under broiler and broil until cheese is melting, bubbling, and starting to brown, about 6-8 minutes.
• Serve immediately with crusty bread for dunking.