POLENTA WITH FONTINA, AND GORGONZOLA
2 pounds Italian tomatoes or canned whole tomatoes, coarsely
1 tablespoon olive oil
1/2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
4 basil leaves
salt and pepper to taste
For the polenta:
8 ounces Fontina cheese, thinly sliced
5 ounces Gorgonzola
1 tablespoon basil, chopped for garnish For the sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the
onion, garlic, bay leaf, basil and parsley, and cook slowly for 3 to 4 minutes.
Add the tomatoes. Bring to a boil, and simmer for 15 minutes. Put sauce in a
food processor on pulse to chop tomatoes and make sauce smoother. Return to the
sauce to the pan, and simmer until medium-thick. Season to taste with salt and
pepper and a pinch of sugar to cut the acidity if necessary. This yields about
1 1/2 cups.
While the sauce is cooking, bring 4 1/2 cups water to a boil
and add 1 teaspoon salt. Whisk in the polenta in a stream so that lumps do not
form. Lower the heat, and simmer 12 to 15 minutes, while stirring with a wooden
spoon. Pour polenta into a loaf pan or a 9-by12-inch baking dish, and set it
aside to cool. When cold and firm, turn polenta out on a clean surface, and cut
into 3-inch squares or diagonal pieces. Preheat the oven to 400 degrees.
Lightly butter individual gratin dishes, spreading a tablespoon of tomato
sauce over bottom of dishes. Arrange the polenta and slices of Fontina in
Spoon the remaining tomato sauce over the layers.
Crumble Gorgonzola over the top, season with pepper, and bake the polenta
uncovered until cheese is melted. Garnish with fresh basil.