Cheesy Polenta Gratin with Oven Roasted Tomatoes

Your family will enjoy this cheesy polenta as a meatless main dish or a side with roast chicken, pork or lamb.

4-6 servings

Butter, softened

1 T. fresh basil, chopped

2 T. fresh parsley, chopped

1 c. quick-cooking polenta  

1 c. fresh ricotta

2-3 oz. fresh mozzarella, cut into small dice

2-3 oz. grated fontina cheese

1-2 oz. grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground pepper to taste

Oven Roasted Tomatoes (recipe follows)

Butter a small casserole dish. Preheat oven on broil.

Make the polenta according to package directions.  

Remove the polenta from the heat and whisk in the ricotta, basil and 1 tablespoon chopped parsley. Fold in the mozzarella and fontina and season with salt and pepper.

Pour the hot polenta into the casserole dish and sprinkle with Parmigiano-Reggiano. Put the casserole in the oven on the middle rack (do not place too close to the broiler) and cook for 3 to 5 minutes and or until the top is golden brown.

Remove from oven and let sit for about 5 minutes. Serve with Oven Roasted Tomatoes and garnish with the remaining chopped parsley.

Can be made in advance. Instead of immediately putting the casserole in the oven, cool to room temperature, cover and refrigerate. Bake at 350 degrees for 30-45 minutes or until piping hot and golden brown. Let sit for about 5 minutes before serving.

Roasted Tomatoes  

1 pint grape or cherry tomatoes

1 small red onion, cut in thin wedges

Kosher salt and freshly ground pepper to taste

Extra virgin olive oil

Balsamic vinegar

1 clove garlic, minced

1/2 tsp. fresh thyme leaves

Preheat the oven to 375 degrees.

Put the tomatoes and onion in a large ovenproof skillet and sprinkle with salt and pepper. Drizzle with just enough equal parts olive oil and balsamic vinegar to lightly coat and toss to combine.

Roast at 375 for about 15 minutes. Add the garlic and thyme, toss to combine and roast for 2-3 minutes more.

Susan Nye writes for several New England magazines and newspapers. She shares stories and recipes on her blog Around the Table at www.susannye.wordpress.com.