Baked Polenta with Tomato Sauce

Even meat lovers will enjoy this vegetarian baked polenta casserole with tomato sauce, vegetables, and nutty Fontina cheese.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 335 Calories

Ingredients

• 2 tablespoons olive oil
• 4 cups water
• 3 cloves garlic, minced
• ½ cup chopped celery
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley
• 1 medium onion, chopped
• ½ cup finely chopped carrots
• 1 teaspoon sea salt
• ⅓ cup chopped fresh basil
• aluminum foil
• sea salt and ground white pepper to taste
• 1 cup dry polenta
• 1 (28 ounce) can whole peeled tomatoes, undrained
• 2 cups grated Fontina cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Grease an 8-inch square baking dish.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook until onions are translucent and carrots are just tender, 5 to 10 minutes. Stir in garlic and cook 2 to 3 minutes more. Add tomatoes and juices, breaking up tomatoes with a spoon. Add parsley and oregano; bring to a simmer. Reduce heat to medium-low and cook, uncovered, until sauce is reduced to 3 cups, about 15 minutes. Mix in fresh basil and season with sea salt and pepper.

Step 4

While sauce is reducing, combine water and 1 teaspoon sea salt in a large saucepan; bring to a boil. Slowly whisk in polenta. Reduce heat to low and simmer, stirring often, until polenta is thick and cooked through, about 10 minutes.

Step 5

Spread 1/3 of the tomato sauce into the bottom of the prepared baking dish. Pour 1/2 of the polenta over the sauce and sprinkle with 1/2 of the Fontina cheese. Layer with 1/2 of the remaining sauce, the remaining polenta, the remaining cheese, and the rest of the sauce. Cover with aluminum foil and let sit at room temperature for 2 hours.

Step 6

Bake in the preheated oven until heated through, about 25 minutes. Let cool for 10 minutes before serving.