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Polenta with Roasted Tomatoes and Three Cheeses
Slice tomatoes into wedges, mince garlic, and chop onion. Combine vegetables and roast in a very large roasting pan at 450 degrees for 2 to 3 hours, stirring often. Begin to add wine and broth as the liquid evaporates. Continue adding liquids 1/3 cup at a time. Roast until sauce is of desired consistency. Add sugar, salt and pepper to taste.
For the polenta: Bring water to a boil and whisk in polenta along with 1 teaspoon of salt. Continue to whisk and simmer until polenta is slightly thickened. Add Parmesan cheese and pour into oiled 9 x 12 inch baking dish or oval gratin dish and cool.
To assemble, remove polenta to a cutting board and slice 1 inch wide slices. Cover bottom of baking dish with 3/4 cup of roasted tomato sauce. Arrange polenta and fontina cheese in alternating layers. Sprinkle with chopped basil. Spoon remaining roasted tomato sauce over polenta and top with crumbled Gorgonzola cheese. Bake uncovered for 45 minutes at 375 degrees. Let sit for five minutes then slice into squares and serve with your favorite salad.
Serves: 6 to 8
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