Baked Polenta - cooking recipe

Ingredients

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

Preparation

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