Polenta Casserole with Fontina and Tomato Sauce

Ingredients

• 2 tablespoons olive oil extra virgin 
• 1 medium onion chopped
• 0.5 cup celery chopped
• 0.3 cup carrots finely chopped
• 3  garlic cloves minced
• 28 ounce canned tomatoes whole with basil if you have it) canned
• 1 tablespoon parsley fresh chopped
• 1.5 teaspoons oregano dried fresh chopped (or 1 Tbsp , )
• 0.3 cup basil fresh chopped
• 4 cups water 
• 1 teaspoon salt 
• 1 cup coarse cornmeal 
• 2 cups fontina grated

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes).
2. Add the garlic and cook a minute more.
3. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups.
4. Mix in fresh basil, season to taste with salt and pepper.
5. Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.
6. Layer sauce, polenta, cheese in baking dish: Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil.
7. Spread 1/3 of the sauce over the bottom of the dish.
8. Pour half of the polenta over the sauce.
9. Sprinkle with half of the cheese.
10. Pour another third of the sauce over the cheese.
11. Pour the remaining half of the polenta over the sauce.
12. Sprinkle with remaining cheese, cover with remaining sauce.
13. Let stand for 2 hours at room temperature.
14. Bake: Preheat oven to 350°F.
15. Bake until completely heated through, about 25 minutes.
16. Let cool for 10 minutes before serving.