If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. If you prefer mozzarella over fontina, feel free to substitute.
- 2 tablespoons extra virgin 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 tablespoon 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
1 Make the sauce: Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more.
Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups.
Mix in fresh basil, season to taste with salt and pepper.
2 Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
3 Layer sauce, polenta, cheese in baking dish: Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.
4 Bake: Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.