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Baked polenta casserole with Fontina cheese and tomato sauce. Even meat lovers will love this yummy vegetarian dish.


Recipe Summary test

25 mins
55 mins
2 hrs 10 mins
3 hrs 30 mins
1 8-inch casserole


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Grease an 8-inch square baking dish.

  • 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.

  • 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.

  • 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.

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

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

Cook's Note:

You can double the recipe and cook it in a 9x13-inch pan.

Nutrition Facts

335 calories; protein 14.4g; carbohydrates 30g; fat 18.2g; cholesterol 44mg; sodium 1087.6mg. Full Nutrition