From Better Homes and Gardens: Vegetarian Recipes
- 2 c. shredded fontina or mozzarella cheese (8 oz)
- ½ c. grated Parmesan or Romano cheese
- 2 TB snipped fresh basil
- 3 c. water
- 1 c. yellow cornmeal
- 1 c. cold water
- 1 tsp salt
- 1 TB margarine or butter, melted
1. In a medium mixing bowl stir together all cheese and basil. Set aside.
2. In a medium saucepan bring 3 c. water to a boil. In a mixing bowl stir together cornmeal, 1 cup cold water and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low.
3. Cover and simmer for 15 minutes, stirring occasionally. Immediately transfer one-third of the hot mixture to a greased 2-quart square baking dish. Sprinkle with half of the cheese mixture. Repeat layers, ending with the polenta mixture.
4. Cool for 1 hour. Cover with foil and chill several hours overnight until firm.
5. To serve, uncover the polenta and bake in a 350 oven about 40 minutes or until lightly browned and heated through. Brush the surface with melted margarine or butter. Let stand for 10 minutes before cutting. Serve with tomato-basil sauce, as follows…
- ¾ c. chopped onion
- 2 cloves garlic
- 2 TB margarine or butter
- Two 14 ½ oz cans whole Italian-style tomatoes, undrained and cut up –or—1 ½ – 2 lb. fresh tomatoes
- 1/3 c. tomato paste (3 oz)
- ½ tsp sugar
- ¼ tsp salt
- dash pepper
- ¼ c. fresh chopped basil
6. In a medium saucepan cook onion and garlic in margarine/butter until tender but not brown.
7. Add in tomatoes, paste, sugar, salt, and pepper.
8. Bring to a boil; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency. Stir in ¼ c. snipped fresh basil. Cook 5 minutes more. Makes about 3 1/3 c.
9. Cover the polenta with the sauce. If desired, garnish with additional basil sprigs and sprinkle with Parmesan or Romano cheese.