BAKED POLENTA WITH TOMATO SAUCE
Baked polenta casserole with Fontina cheese and tomato sauce. Even meat lovers will love this yummy vegetarian dish.
Provided by Gramzie's kitchen
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 3h30m
Yield 6
Number Of Ingredients 15
Steps:
- Grease an 8-inch square baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook until onions are translucent and carrots are just tender, 5 to 10 minutes. Stir in garlic and cook 2 to 3 minutes more. Add tomatoes and juices, breaking up tomatoes with a spoon. Add parsley and oregano; bring to a simmer. Reduce heat to medium-low and cook, uncovered, until sauce is reduced to 3 cups, about 15 minutes. Mix in fresh basil and season with sea salt and pepper.
- While sauce is reducing, combine water and 1 teaspoon sea salt in a large saucepan; bring to a boil. Slowly whisk in polenta. Reduce heat to low and simmer, stirring often, until polenta is thick and cooked through, about 10 minutes.
- Spread 1/3 of the tomato sauce into the bottom of the prepared baking dish. Pour 1/2 of the polenta over the sauce and sprinkle with 1/2 of the Fontina cheese. Layer with 1/2 of the remaining sauce, the remaining polenta, the remaining cheese, and the rest of the sauce. Cover with aluminum foil and let sit at room temperature for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until heated through, about 25 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 30 g, Cholesterol 44 mg, Fat 18.2 g, Fiber 3.9 g, Protein 14.4 g, SaturatedFat 8.2 g, Sodium 1087.6 mg, Sugar 6.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
