The fragrance of the rosemary and the warm cheese on this layered gratin is irresistible. The tomato sauce can be of the simplest kind, and the dish can be assembled ahead of time and reheated when needed.
Recipe courtesy of Deborah Madison
Total:
1 hr
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Spinach Gratin

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Autumn Potato Gratin

Recipe courtesy of Rachael Ray

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Zucchini Gratin

Recipe courtesy of Ina Garten

Polenta Gratin with Mushroom "Bolognese"

Recipe courtesy of Tom Colicchio

Polenta Gratin with Mushroom "Bolognese"

Recipe courtesy of Tom Colicchio

Vegetable Gratin with Polenta and Smoked Tomato Vinaigrette

Recipe courtesy of Susan Spicer

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking