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Ingredients

2 tablespoons olive oil 1 medium onion, chopped ½ cup chopped celery ½ cup finely chopped carrots 3 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes, undrained 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano ⅓ cup chopped fresh basil sea salt and ground white pepper to taste 4 cups water 1 teaspoon sea salt 1 cup dry polenta 2 cups grated Fontina cheese aluminum foil

Nutrition Info

334.6 calories carbohydrate: 30 g cholesterol: 44 mg fat: 18.2 g fiber: 3.9 g protein: 14.4 g saturatedFat: 8.2 g servingSize: - sodium: 1087.6 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

Grease an 8-inch square baking dish.
Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook until onions are translucent and carrots are just tender, 5 to 10 minutes. Stir in garlic and cook 2 to 3 minutes more. Add tomatoes and juices, breaking up tomatoes with a spoon. Add parsley and oregano, bring to a simmer. Reduce heat to medium-low and cook, uncovered, until sauce is reduced to 3 cups, about 15 minutes. Mix in fresh basil and season with sea salt and pepper.
While sauce is reducing, combine water and 1 teaspoon sea salt in a large saucepan, bring to a boil. Slowly whisk in polenta. Reduce heat to low and simmer, stirring often, until polenta is thick and cooked through, about 10 minutes.
Spread 1/3 of the tomato sauce into the bottom of the prepared baking dish. Pour 1/2 of the polenta over the sauce and sprinkle with 1/2 of the Fontina cheese. Layer with 1/2 of the remaining sauce, the remaining polenta, the remaining cheese, and the rest of the sauce. Cover with aluminum foil and let sit at room temperature for 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until heated through, about 25 minutes. Let cool for 10 minutes before serving.

1 8-inch casserole

Baked polenta casserole with Fontina cheese and tomato sauce. Even meat lovers will love this yummy vegetarian dish.