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DOUBLE CHEESE POLENTA GRATIN WITH ROSEMARY

(Serves 4)

This dish can be assembled ahead of time and baked when needed.

1 recipe Basic Polenta

1-1/2 cups grated Fontina cheese, divided

2 TB. butter

1-1/2 cups Traditional Tomato Sauce

1 TB. finely chopped rosemary, divided

Salt and pepper

1/2 cup Gorgonzola cheese

Chopped parsley

Follow the recipe for making Basic Polenta.

During the last few minutes of cooking, stir in 1/2 of the Fontina cheese and 2 TB. butter.

Remove from heat and spread the polenta about 1/2-inch thick on a clean surface.

Allow to cool completely.

Cut into squares, rectangles, or rounds - the exact size doesn't matter.

In a saucepan, heat the tomato sauce with half of the rosemary.

Season with salt and pepper.

Preheat oven to 400-degrees F.

Spread half of the tomato sauce in a baking dish.

Place the pieces of polenta over the sauce, overlapping them to fit.

Top with the remaining Fontina cheese.

Spoon the remaining tomato sauce in bands over the polenta, leaving the edges exposed.

Crumble the Gorgonzola over the top and sprinkle with remaining rosemary.

Bake, uncovered, 30 minutes or until lightly browned and bubbly.

Garnish with parsley and serve.

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