Baked Polenta

Ingredients

• 1 12 to 2 lb chopped tomatoes
• 1 Tbsp olive oil
• bay leaf
• 2 basil leaves
• 2 branches fresh parsley
• 12 small onion diced
• 1 clove garlic chopped
• salt and pepper
• 1 12 c coarse cornmeal
• 8 oz Fontina cheese thinly sliced
• 5 oz Gorgonzola cheese

Directions

1. Tomato Sauce
2. Combine the olive oil bay leaf basil parsley onion and garlic
3. Cook slowly for 3 to 4 minutes
4. Add tomatoes Raise heat to medium-high and cook until tomatoes are heated through
5. Remove the bay leaf and blend the mixture
6. Put the sauce back in pan with bay leaf and simmer until thick
7. Add salt and pepper