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Polenta Gratin with Tomato, Fontina, and Rosemary Recipe

Polenta Gratin with Tomato, Fontina, and Rosemary Recipe

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Polenta Gratin with Tomato, Fontina, and Rosemary

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Ingredients:

Serving

Directions:

Make the polenta. During the last few minutes of cooking, stir in half the Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter or sheet pan to harden. Slice into rectangles or rounds-the exact size doesn't matter. This can be done hours in advance.
Heat the tomato sauce with half of the rosemary. Taste and season with salt, if needed, and a little pepper.
Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a 3-quart gratin dish, then overlap the pieces of polenta with the remaining Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the rest of the rosemary and the parsley.
Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly. Garnish with the parsley, season with a little pepper, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	432.71 Kcal (1812 kJ)
Calories from fat	267.28 Kcal
		% Daily Value*
Total Fat	29.7g	46%
Cholesterol	94.87mg	32%
Sodium	2270.76mg	95%
Potassium	388.76mg	8%
Total Carbs	21.19g	7%
Sugars	10.16g	41%
Dietary Fiber	1.83g	7%
Protein	20.05g	40%
Vitamin C	6.3mg	11%
Vitamin A	0.4mg	12%
Iron	0.9mg	5%
Calcium	448.9mg	45%

Amount Per 100 g
Calories	246.8 Kcal (1033 kJ)
Calories from fat	152.45 Kcal
		% Daily Value*
Total Fat	16.94g	46%
Cholesterol	54.11mg	32%
Sodium	1295.17mg	95%
Potassium	221.74mg	8%
Total Carbs	12.09g	7%
Sugars	5.79g	41%
Dietary Fiber	1.05g	7%
Protein	11.44g	40%
Vitamin C	3.6mg	11%
Vitamin A	0.2mg	12%
Iron	0.5mg	5%
Calcium	256mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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