Ingredients 

• 3 tablespoons polenta (coarse grained) per person
• 1.5 litres water (or 1 litre stock +1/2 litre milk)
• Onion, salt and pepper
• 50 g butter
• 150 g chopped bacon
• 150 g Beaufort cheese

Preparation

Boil the polenta in salted water, varying the quantity to obtain the desired consistency. Stir well for 10 minutes, and then add a large knob of butter. Cover the polenta with a "sarfuze" sauce, made by browning the onions and bacon in butter. Cheese polenta Brown the polenta in butter with the onions and bacon. Season to taste. Add water or stock to the browned polenta and continue cooking over a low heat for about 20 min. Butter a gratin dish. Spread a layer of cooked polenta, a layer of thinly sliced cheese and a further layer of polenta. Bake for 15 min.