3 tubes of prepared polenta, sliced in 1/2 in rounds
Fontina cheese (I think about 16 oz)
Gorgonzola cheese (about 12 oz)
2 28 oz cans diced tomatoes
1 28 oz can tomato puree (I used about 2/3 can)
6 T olive oil
2 large onions
7 large cloves garlic
1 small bunch fresh basil
Salt and pepper
Prepare the tomato sauce--saute chopped onion until soft and
translucent, add garlic and saute 1 minute longer, then add diced
tomatoes and basil and simmer for 1 hour on low heat. I added the
tomato puree at this point with about 1/2 c water, but it's probably
the same if you add it earlier. Add salt and pepper to taste.
Grease two baking dishes (I used 1 9x9 square and the one I served
which is 9x11??) with olive oil and spoon in enough tomato sauce to
cover the bottom. Arrange polenta slices like a gratin, layered with
slices of fontina cheese. Spoon the rest of the tomato sauce over the
top in decorative stripes. Crumble gorgonzola over the top (careful,
it's possible to use too much). Pepper generously. Bake uncovered
for 25-30 minutes at 400 degrees, then serve.
Serves: 6
Source: adapted from Greens Cookbook
Prepared by: Stacey for the February 2006 meeting