Baked Polenta Layered With Tomato, Fontina, And Gorgonzola

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
391
FAT
51%
CHOL
13%
SOD
55%

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Ingredients for 4 servings

1½ to 2 pounds meaty tomatoes or canned whole tomatoes , roughly chopped

1 bay leaf

1 tablespoon olive oil

8 ounces Fontina cheese, thinly sliced

Sugar , if necessary

2 branches parsley

1½ cups coarse cornmeal

½ small yellow onion , finely diced

Fresh herbs: oregano or marjoram , basil, chopped, for garnish

5 ounces Gorgonzola cheese

2 basil leaves or a good pinch dried basil

1 clove garlic , finely chopped

Salt and pepper

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