baked-polenta-with-fontina-and-gorgonzola A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• For the sauce:
• 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 and pepper to taste
• For the polenta:
• 1 1/2 cups polenta
• 8 ounces Fontina cheese, thinly sliced
• 5 ounces Gorgonzola cheese