VCE--Polenta Gratin with Tomato, Fontina, and Rosemary

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* Exported from MasterCook *

 

Polenta Gratin with Tomato, Fontina, and Rosemary

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:10

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Firm polenta -- page 523

1 cups grated Fontina -- (1 to 1 1/2)

2 tablespoons butter

1 1/2 cups Fresh Tomato Sauce -- page 61

1 tablespoon finely chopped rosemary

salt and freshly milled pepper

1/2 cup Gorgonzola

chopped parsley

 

Make the polenta. During the last few minutes of cooking, stir in half the

Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter

or sheet pan to harden. Slice into rectangles or rounds--the exact size doesn't

matter. This can be done hours in advance.

 

Heat the tomato sauce with half of the rosemary. Taste and season with salt, if

needed, and a little pepper.

 

Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a

3-quart gratin dish, then overlap the pieces of polenta with the remaining

Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving

the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the

rest of the rosemary and the parsley.

 

Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly.

Garnish with the parsley, season with a little pepper, and serve.

 

Prep Time: 10 minutes

Cooking Time: 50 minutes

 

Start to Finish Time:

" 1:00 "

T(Cook Time):

" 0:50 "

 

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Per Serving (excluding unknown items): 51 Calories; 6g Fat (99.5% calories from

fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol;

59mg Sodium. Exchanges: 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0