Creamy Polenta with Three Cheese Fonduta
Ingredients
- 4 ounces Parmigiano-Reggiano cheese rinds
- 6 1/2 cups water, divided
- 1 cup coarse yellow polenta (such as Anson Mills Coarse Rustic Polenta Integrale) (about 5 1/4 ounces)
- 2 1/2 teaspoons kosher salt
- 1/2 cup high-quality whole-milk ricotta cheese (such as Galbani)
- 1/2 ounce Gorgonzola cheese, crumbled (about 2 tablespoons)
- 1/4 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane (about 2 tablespoons)
- 3 tablespoons heavy cream, divided
- 3 tablespoons unsalted butter
- 2 thyme sprigs
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