Ingredients for 6 servings:
1. 8 cups water
2. 1/4 cup extra virgin olive oil
3. 2 cups whole milk
4. 2 cups quick-cooking polenta or 2 cups fine cornmeal
5. salt and pepper
6. 3 tablespoons softened butter
7. 2 cups fresh ricotta
8. 1 cup fresh mozzarella cheese, cut into small dice
9. 1 cup grated Fontina cheese
10. 1/2 cup grated parmesan cheese

Directions:
1. Preheat oven on broil setting.
2. Bring water, olive oil, and milk to a boil in 4-quart sauce pan. Add polenta in a thin stream, stirring constantly with a whisk. Lower heat and cook while stirring until polenta is thick as porridge, about 5 to 7 minutes.
3. Remove from heat and whisk in ricotta evenly through polenta then fold in mozzarella and fontina; cheeses will begin to melt. Season with salt and pepper.
4. Butter an 8×12-inch casserole or gratin dish evenly. Pour hot polenta into casserole and spread evenly with a spatula. Sprinkle grated Parmesan cheese evenly across top of polenta. Place in oven on broiler setting on middle rack and bake for 3 to 5 minutes, or until top of polenta is golden brown. Remove from oven, set aside for 5 to 7 minutes and then serve. Letting polenta rest will allow cheese to melt evenly inside casserole, which also needs to cool down because of it being so hot.

Enjoy your meal!