Polenta Casserole with Fontina and Tomato Sauce Recipe

Ingredients (13)

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1/4 cup finely chopped carrots
• 3 garlic cloves, minced
• 1 28-ounce can whole tomatoes (with basil if you have it)
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
• 1/4 cup chopped fresh basil
• 4 cups water
• 1 teaspoon salt
• 1 cup polenta, or coarse cornmeal
• 2 cups grated Fontina cheese