Polenta with Tomato and Mozzarella

By JanF1201

Ingredients

• 2 cups polenta
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, peeled and lightly crushed
• 2 28 oz. cans Italian peeled tomatoes, drained and chopped
• salt
• freshly ground pepper
• 10 ounces mozzarella cheese, shredded
• 3 tablespoons fresh basil, coarsely chopped

Details

Servings 8

Preparation

Step 1

Slice polenta to an even thickness of about 1/2 inch.
In a large, nonreactive saucepan, warm the oil over moderate heat. Add the garlic and stir until golden, about 2 minutes. Stir in the tomatoes. Bring to a simmer and cook for 25 min. Remove from the heat and let cool slightly, then pass the sauce through a food mill. Season with salt and pepper.
Lightly oil a 9x13 nonreactive baking dish. Cut the polenta into 3 inch squares. Cover the bottom of the prepared dish with half of the polenta squares. Ladle half of the tomato sauce on top, then sprinkle with half of the cheese, then basil. Cover with the remaining polenta squares. Spoon the remaining sauce on top and sprinkle with the remaining cheese and basil. The casserole can be made to this point up to 1 day ahead.
Cover the refrigerate. Let sit at room temperature for at least one hour before baking.
Preheat the oven to 400. Bake in the middle of the oven for about 40 minutes or until the cheese is melted and the sauce is bubbling. Let sit for 15 minutes before cutting.