Baked Polenta Layered with Tomato, Fontina, and Gorgonzola

Recipe-1686

Course Main Dishes Total Time Under 2h

Ingredients in this Recipe

1 bay leaf
1 clove garlic, finely chopped
1 tablespoon olive oil
1½ cups coarse cornmeal
1½ to 2 pounds meaty tomatoes or canned whole tomatoes, roughly chopped
2 basil leaves or a good pinch dried basil
2 branches parsley
5 ounces Gorgonzola cheese
8 ounces Fontina cheese, thinly sliced
Fresh herbs: oregano or marjoram, basil, chopped, for garnish
Salt and pepper
Sugar, if necessary
½ small yellow onion, finely diced

Recipe Preparation

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