Polenta Casserole with Fontina and Tomato Sauce
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/4 cup finely chopped carrots
- 3 garlic cloves, minced
- 1 28-ounce can whole tomatoes (with basil if you have it)
- 1 Tbsp chopped fresh parsley
- 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
- 1/4 cup chopped fresh basil
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta, or coarse cornmeal
- 2 cups grated Fontina cheese
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, fresh (1/4 cup)
- Carrots (1/4 cup)
- Celery (1/2 cup)
- Onion, medium (1)
- Oregano, dried (1 1/2 teaspoons)
- Parsley, fresh (1 Tbsp)
- Tomatoes, whole (1 28-ounce can)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil (2 Tbsp)
- Salt (1 teaspoon)
- Pasta & Grains
- Polenta (1 cup)
- Drinks
- Water (4 cups)
- Dairy
- Fontina cheese, grated (2 cups)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published November 18, 2008 (4 years ago).
17 people saved this recipe.
