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Tuesday, December 18, 2012,10:54 PM by

D.Sumithra

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Baked Polenta with Fontina

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BAKED POLENTA WITH FONTINA

Serves :

8

Preparation Time :

20 minutes

Cooking Time :

30 minutes

Preparation Method :

Heat the water in a saucepan to a gentle simmer. Add the polenta and beat well for 1-2 minutes until it is a smooth paste.
Turn the heat down and continue to cook the polenta until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top; it needs to cook in this way for 6-8 minutes.
When the polenta is thick and cooked, add the butter, chopped marjoram, and salt and pepper to taste.
Mix well. Place the polenta on a cutting board, roll out to % inch thick and leave to set for 5 minutes.
Alternatively, shape into a loaf shape and slice into % inch thick slices.
To make the sauce, heat the oil in a saucepan, add the garlic and onion, and saute for 3 minutes.
Add the tomatoes, thyme, vinegar, and sugar. Season with salt and pepper.
Simmer for 10 minutes over a moderate to high heat until the tomatoes reduce to make a thick sauce.
Butter a shallow ovenproof dish. Cut the polenta into squares and line the bottom of the dish with half of the squares. Sprinkle over half of the grated fontina.
Spoon over half of the sauce and top with the remaining polenta.
Add the remaining sauce and the remaining grated fontina, and bake in a preheated oven, 400°F; for 10-15 minutes until the cheese is golden and the sauce is bubbling.

INGREDIENTS

750 ml water
500 grams quick cooking polenta flour
200 grams butter, plus extra for greasing
Marjoram, chopped
500 grams grated fontina cheese
Salt and pepper

Sauce

5 tablespoons Cooking oil
4 garlic cloves, crushed
2 onion, chopped
500 grams can chopped tomatoes
2 thyme sprig
2 teaspoon vinegar
2 teaspoon sugar

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