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, page 526

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

Firm Polenta

(see separate recipe)

1 grated Fontina -- up to 1 1/2 cups

2 tablespoons butter

1 1/2 cups Fresh Tomato Sauce

(see separate recipe)

1 tablespoon finely chopped rosemary

Salt and freshly milled pepper

1/2 cup Gorgonzola

Chopped parsley

 

Serves 4

 

The fragrance of the rosemary and the warm cheese in this layered gratin is

irresistible. The tomato sauce can be of the simplest kind, and the dish

can be assembled ahead of time and then reheated when needed.

 

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 400F. Spread 1/2 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.

 

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