The Swiss cuisine borrows from those of Germany, France, and Italy in the various regions neighboring these countries. Thus in Ticino, a vacation paradise south of the Alps, where tourists flock in Lugano, Locarno, and Ascona, there are many noteworthy specialties from Italy.
One is Polenta, an Italian word for corn meal and dishes made with the cooked product. The Swiss have created some individual ways of serving it such as this dish. It is a good accompaniment to meats, particularly pork and sausages.
INGREDIENTS
6 cups water
1 teaspoon salt.
1 and a half cups of polenta or yellow cornmeal.
Melted butter.
Grated Gruyere cheese.
Tomato slices.
Put the water and salt in a large saucepan and bring to a boil. Slowly pour the polenta or cornmeal into the boiling water, stirring as you add it to prevent any lumping. The water should continue to boil. When the mixture is smooth, lower the heat and cook, uncovered and stirring often, for about 30 minutes, or until the mixture is thickened and set.
Let cool and cut into slices. Put in a buttered baking dish in layers covered with melted butter, grated Gruyere cheese, and tomato slices. Bake in a preheated moderately hot oven (375F) for 25 minutes. Serves 4 to 6.