Grindle Guest House
Vacation Rental

Mendocino, California

Specialty Recipe

Polenta with Roasted Tomatoes
and Three Cheeses

Ingredients for roasted tomato sauce:

8 pounds very ripe tomatoes

16 garlic cloves

2 large onions

1 cup dry red wine

1 cup vegetable broth

2 teaspoons sugar

salt and pepper

For the polenta:

4-1/2 cups water

1-1/2 cups polenta

1/2 cup Parmesan cheese

To assemble:

8 ounces sliced fontina cheese

6 ounces crumbled Gorgonzola cheese

1/2 cup coarsely chopped basil

1-1/2 cups roasted tomato sauce

Slice tomatoes into wedges, mince garlic, and chop onion. Combine vegetables and roast in a very large roasting pan at 450 degrees for 2 to 3 hours, stirring often. Begin to add wine and broth as the liquid evaporates. Continue adding liquids 1/3 cup at a time. Roast until sauce is of desired consistency. Add sugar, salt and pepper to taste.

For the polenta: Bring water to a boil and whisk in polenta along with 1 teaspoon of salt. Continue to whisk and simmer until polenta is slightly thickened. Add Parmesan cheese and pour into oiled 9 x 12 inch baking dish or oval gratin dish and cool.

To assemble, remove polenta to a cutting board and slice 1 inch wide slices. Cover bottom of baking dish with 3/4 cup of roasted tomato sauce. Arrange polenta and fontina cheese in alternating layers. Sprinkle with chopped basil. Spoon remaining roasted tomato sauce over polenta and top with crumbled Gorgonzola cheese. Bake uncovered for 45 minutes at 375 degrees. Let sit for five minutes then slice into squares and serve with your favorite salad.

Serves: 6 to 8

• This recipe and more are published in the book "Mendocino Mornings" a collection of breakfast delights from the Joshua Grindle Inn.
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)