In this recipe you can skip the classic long slow stir process of making creamy polenta by just combining the polenta ingredients which bakes off into a lovely firm layer perfect to top with our flavorful tomato sauce and a bit of cheese.
1 cup polenta (coarse stone-ground cornmeal)
4 cups water
2 tsp kosher salt
1 TBSP butter
1 jar Clif Family Napa Valley Organic Farm Tomato Sauce
1/2 cup grated Gruyère
1/4 cup grated Parmesan
Black pepper and fresh basil to garnish
Preheat oven to 350 F. Combine the polenta, water, salt and butter in a 2 quart earthenware or other low-sided baking dish. Stir together. Bake in oven for one hour, then remove from oven and stir with a fork, and return to oven for 10 more minutes. Remove from oven and ladle on the tomato sauce evenly over the cooked polenta and sprinkle the cheeses atop the sauce and return to oven for 20-25 minutes until hot and bubbling and cheese melted. Can switch oven to Broil-setting to brown the cheese layer to your perfection if desire.
Season with fresh cracked black pepper and garnish with basil.