Makes 4 servings. Difficulty
3 cups milk 1 teaspoon kosher salt Freshly ground nutmeg 1 cup polenta 1/2 cup cream 1 cup gruyère cheese, grated 1/4 cup parmigiano-reggiano cheese, grated 2 cups gf tomato sauce
In a large heavy saucepan, bring milk, salt and nutmeg to a boil. Add polenta in a steady stream, stirring constantly. Cook until polenta is thick and leaves sides of pan when stirred, about 2 minutes.
Remove from heat. Stir in cream, half the gruyère cheese and half the parmigiano-reggiano cheese.
Pour polenta mix into a 1 quart gratin dish. Top polenta with remaining cheese.
Broil until cheese is golden and bubbling, about 1 minute.
Spoon polenta into center of a shallow bowl and spoon gf tomato sauce around perimeter of polenta. Serve immediately.