adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Polenta Casserole with Fontina and Tomato Sauce
0 Likes
Total Time:
Cheesy polenta bake with basil-infused tomato sauce.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup finely chopped carrots
  • 3 garlic cloves, minced
  • 1 28-ounce can whole tomatoes (with basil if you have it)
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
  • 1/4 cup chopped fresh basil
  • 4 cups water
  • 1 cup polenta, or coarse cornmeal
  • 2 cups grated Fontina cheese
Instructions:
  • Prepare the sauce: In a large saucepan over medium heat, sauté onions, carrots, and celery in olive oil until onions are translucent and carrots are just tender (5-10 minutes). Stir in garlic for one minute. Incorporate tomatoes and their juices, breaking up the tomatoes as you add them. Add parsley and oregano. Simmer, uncovered, for 15 minutes until the sauce reduces to about 3 cups. Finally, stir in fresh basil and season with salt and pepper to taste.
  • Prepare the polenta by bringing a generous amount of water to a rolling boil in a large saucepan, seasoned with a hint of salt. Gradually blend in the polenta, then lower the heat to a gentle simmer. Stir frequently until the mixture thickens and is fully cooked, approximately 10 minutes.
  • In a prepared baking dish, start with a layer of 1/3 of the sauce on the bottom. Add half of the polenta, followed by half of the cheese. Drizzle another 1/3 of the sauce over the cheese. Add the rest of the polenta, remaining cheese, and cover it all with the final layer of sauce. Allow it to sit at room temperature for 2 hours before baking.
  • Preheat your oven to 350°F. Bake the dish until it is fully heated through, approximately 25 minutes. Allow it to cool for 10 minutes before enjoying. Recipe courtesy of Bon Appetit magazine and inspired by the Spannocchia farm in Tuscany.

Similar Recipes