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Baked Cheese Polenta with Tomato Sauce |
Tips: Polenta, or cornmeal, is very inexpensive. You can buy it already made in a log, cut it, and it can be used in casseroles layering it into shapes, then
cooked.
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Yield:4
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INGREDIENTS: |
| 1 |
large onion, finely chopped |
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| 2 |
garlic cloves, crushed |
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| 3 oz |
Gruyere cheese or other mild cheese, grated |
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| 1 tsp |
salt |
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| 1 1/2 cups |
quick cook polenta or a log of bought polenta ( in grocery isle in rice section) |
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| 1 tsp |
paprika |
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| 1/2 tsp |
ground nutmeg |
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| 2 tbsp |
extra virgin olive oil |
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DIRECTIONS:
- Preheat the oven to 400`F. Line a 11x7in tin (pan) with clear film (plastic wrap). Boil 4 cups water in a large pan.
- Add the salt and pour in the polenta in a steady stream and cook, stirring constantly, for 5 minutes. Beat in the paprika and nutmeg. Pour into the tin and smooth the surface. Leave to cool.
- Heat the oil in a pan and cook the onion and garlic until soft. Add the tomatoes, tomato puree and sugar. Season. Simmer for 20 minutes.
- Cut the polenta into 2in squares. Layer the polenta and tomato sauce in a ovenproof dish. Sprinkle with the cheese and bake for 25 minutes, until golden. Serve immediately.
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