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Baked Polenta Layered with Tomato, Fontina, and Gorgonzola

Baked Polenta Layered with Tomato, Fontina, and Gorgonzola Recipe

  • 1½ to 2 pounds meaty tomatoes or canned whole tomatoes, roughly chopped
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 basil leaves or a good pinch dried basil
  • 2 branches parsley
  • ½ small yellow onion, finely diced
  • 1 clove garlic, finely chopped
  • Sugar, if necessary
  • Salt and pepper
  • 1½ cups coarse cornmeal
  • 8 ounces Fontina cheese, thinly sliced
  • 5 ounces Gorgonzola cheese
  • Fresh herbs: oregano or marjoram, basil, chopped, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 427kcal (21%)
Total Fat 23g (36%)
Saturated Fat 12g (62%)
Cholesterol 62mg (21%)
Total Carbohydrate 36g
Dietary Fiber 6g
Sugars 6g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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