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olive oil onion celery carrot garlic tomatoes parsley oregano fresh basil water salt polenta grated Italian
Viewed: 34 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 12 cup chopped celery
- 14 cup finely chopped carrot
- 3 garlic cloves, minced
- 1 (28 ounce) can whole tomatoes (with basil if you have it)
- 1 tablespoon chopped fresh parsley
- 1 12 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
- 14 cup chopped fresh basil
- 4 cups water
- 1 teaspoon salt
- 1 cup polenta or 1 cup coarse cornmeal
- 2 cups grated italian Fontina cheese
Method
- In a large skillet, heat oil over medium heat until it shimmers.
- Add onion, celery and carrot and sweat 5-10 minutes until onion is translucent and carrot is just tender.
- Add garlic and saute 1 minute.
- Add tomatoes, crushing each one in your fist as you add it, along with their juices.
- Add parsley and oregano.
- Bring to a simmer and cook gently, uncovered, 15 minutes or until sauce reduces to about 3 cups.
- Add fresh basil and season with salt and pepper.
- In a large saucepan, bring water and salt to a full rolling boil.
- Slowly drizzle in the polenta, whisking constantly.
- Once it's all added, reduce heat to low and simmer, stirring often, until thick, about 10 minutes.
- Brush an 8x8x2 baking dish with olive oil.
- Spread 1/3 of the sauce over the bottom.
- Pour half the polenta over the sauce, and spread evenly.
- Sprinkle with half the cheese.
- Pour half the remaining sauce (another 1/3) over the cheese.
- Spread the remaining polenta over the sauce, then the remaining cheese, then the remaining sauce.
- Let stand at room temperature, loosely covered, 2 hours.
- Preheat oven to 350F Bake 25-30 minutes until bubbly around the edges and heated through to the middle (test by slipping a knife into the center for 20 seconds, then CAREFULLY touching the tip to your lower lip).
- Let cool 10 minutes before serving.
