Baked polenta with fontina and gorgonzola
Baked polenta with fontina and gorgonzola - This recipe is by epicuriantime.com - A Chef in your kitchen.
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Ingredients
- 2 pounds Italian tomatoes or canned whole tomatoes, coarsely chopped
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 1 bay leaf
- 4 basil leaves
- 2 parsley stems
- salt
- pepper
- 1 1/2 cups polenta
- 8 ounces Fontina cheese, thinly sliced
- 5 ounces Gorgonzola cheese
- 1 tablespoon basil, chopped for garnish
- recipeIngredient ends
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