4 ½ cups water
1 tsp salt
1 ½ cups coarse cornmeal, or medium
3 tbsp olive oil
½ cup Parmesan, grated
2 tbsp butter
6 oz fontina, grated (about 1 ½ cups)
1 cup tomatoes, chopped
salt, to taste
pepper, to taste
Heat oven to 350 degrees F.
In a medium pan, bring the water and salt to a boil.
Add the cornmeal slowly while whisking.
Whisk in 1 tablespoon of olive oil.
Reduce heat and simmer, stirring frequently, until it thickens up, roughly 20 minutes.
Stir in half the parmesan.
Grease an 8 by 12 baking dish and set aside.
In a large skillet melt the rest of the olive oil and add the tomatoes.
Sprinkle with a little salt and pepper and cook until they soften.
Pour half the polenta in the baking dish and spread out.
Top with half the tomatoes and some cheese.
Repeat with the remaining ingredients and bake for 20 minutes.
Sugar: 1g
:
Calcium: 199mg
Calories: 297kcal
Carbohydrates: 23g
Cholesterol: 29mg
Fat: 18g
Fiber: 3g
Iron: 1mg
Potassium: 159mg
Protein: 11g
Saturated Fat: 7g
Sodium: 603mg
Vitamin A: 523IU
Vitamin C: 3mg
