Ingredients
-
2
-
1
-
1/2
-
1/4
-
3
-
1
-
1
-
1 1/2
-
1/4
-
4
-
1
-
1
-
2
-
-
Directions
Polenta Casserole, From Simply Recipes ( com/6nec9b) as recommended by @davidlebovitz Feel free to substitute mozzarella for the Fontina; you could also sub gorgonzola for part of the cheese Do be sure to use an Italian Fontina, not a Danish; they are quite different cheeses!, From Simply Recipes ( com/6nec9b) as recommended by @davidlebovitz Feel free to substitute mozzarella for the Fontina; you could also sub gorgonzola for part of the cheese Do be sure to use an Italian Fontina, not a Danish; they are quite different cheeses!
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Steps
|
1
Done
|
In a Large Skillet, Heat Oil Over Medium Heat Until It Shimmers. Add Onion, Celery and Carrot and Sweat 5-10 Minutes Until Onion Is Translucent and Carrot Is Just Tender. Add Garlic and Saute 1 Minute. Add Tomatoes, Crushing Each One in Your Fist as You Add It, Along With Their Juices. Add Parsley and Oregano. Bring to a Simmer and Cook Gently, Uncovered, 15 Minutes or Until Sauce Reduces to About 3 Cups. Add Fresh Basil and Season With Salt and Pepper. |
|
2
Done
|
in a Large Saucepan, Bring Water and Salt to a Full Rolling Boil. Slowly Drizzle in the Polenta, Whisking Constantly. Once It's All Added, Reduce Heat to Low and Simmer, Stirring Often, Until Thick, About 10 Minutes. |
|
3
Done
|
Brush an 8x8x2 Baking Dish With Olive Oil. Spread 1/3 of the Sauce Over the Bottom. Pour Half the Polenta Over the Sauce, and Spread Evenly. Sprinkle With Half the Cheese. Pour Half the Remaining Sauce (another 1/3) Over the Cheese. Spread the Remaining Polenta Over the Sauce, Then the Remaining Cheese, Then the Remaining Sauce. Let Stand at Room Temperature, Loosely Covered, 2 Hours. |
|
4
Done
|
Preheat Oven to 350f Bake 25-30 Minutes Until Bubbly Around the Edges and Heated Through to the Middle (test by Slipping a Knife Into the Center For 20 Seconds, Then Carefully Touching the Tip to Your Lower Lip). Let Cool 10 Minutes Before Serving. |
