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Category: Main Course
Polenta Casserole with Fortina and Tomato Sauce - TastyPlanner.com
2 T olive oil
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup finely chopped carrots
3 garlic cloves, minced
800g can of whole tomatoes (with basil if you have it)
1 T chopped fresh parsley
1 1/2 t dried oregano
1/4 cup chopped fresh basil
4 cups water
1 t salt
1 cup polenta, or coarse cornmeal
2 cups grated Fontina cheese - or other cheese, if preferred
1. Heat olive oil in a large saucepan on medium heat, add the onions, carrots and celery. Cook until onions are translucent and carrots just tender, about 5-10 minutes.
2. Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.
3. In a large saucepan bring 4 cups of water to a boil, add a t of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
4. Prepare a baking dish, brush a pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
5. Preheat oven to 350F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
- For a non-vegetarian version, you can add some slices of fried sausages or salami in the layers.