Polenta Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup finely chopped carrot
• 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 tablespoon chopped fresh oregano
• 1/4 cup chopped fresh basil
• 4 cups water
• 1 teaspoon salt
• 1 cup polenta or 1 cup coarse cornmeal
• 2 cups grated italian fontina cheese

Recipe

• 1 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 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 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 preheat oven to 350°f 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.