Baked Polenta

                                                                                   

Quantities                 Ingredients

1 Tbsp.	Olive oil
1	Bay leaf
2	Basil leaves, or good pinch of dried basil
2	Branches of parsley, chopped
1/2	Small yellow onion, finely chopped
1	Garlic clove, finely chopped
	Sugar, if necessary
	Salt and pepper
1 1/2 - 2 lbs.	Mealy tomatoes or  canned whole, roughly chopped
	Polenta:
1 1/2 c.	Coarse corn meal
4 1/2 c.	Water
	Gorgonzola

Preparation Procedures:

1. Make simple tomato sauce. Warm the olive oil with the bay leaf, basil, parsley, onion and garlic. Cook slowly 3-4 minutes. Add tomatoes, raise the heat to medium high and cook until soft - about 15 minutes. If needed, add pinch or two of sugar and season with salt and pepper. Yields about 1 1/2 to 2 cups. 

2. While the sauce is cooling, bring salted water to boil. Whisk in cornmeal in a stream to prevent lumps from forming. When it has all been added switch to a wooden spoon, lower the heat and stir for 15 minutes. Pour into a loaf pan or 8 x 11 pan and set aside to cool. When cool and firm, turn it out and slice it into pieces about 1/2 inch thick and 3 inches long. If a loaf pan was used, cut the pieces diagonally. 

3. Lightly butter a gratin dish and spread about 1 cup of tomato sauce on bottom. Arrange polenta and fontina slices, alternating each. This may be done with the slices leaning on the edge of the dish in layers, depending on the size and shape of the dish. Carefully spoon the remaining tomato sauce over the layers in a decorative way, leaving bands of red sauce between the yellow polenta and cheese. 

4. Sprinkle crumbled gorgonzola over the top, pepper generously and bake uncovered 25-35 minutes in a 400 degree oven. The cheese will melt into the tomato making a sauce to spoon over the polenta when serving. Garnish with the fresh herbs.