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

Name: baked-polenta-with-fontina-and-gorgonzola A recipe from pageturnercookbooks.com with 365 ecookbooks
Total time: 60 min
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

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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

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

Ingredients

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