1 tsp. salt
2 ¼ C. polenta (corn meal)
1 tsp. paprika
1 tsp. nutmeg
1 tsp. olive oil
1 large onion, finely chopped

1 Tbsp. tomato puree
2 garlic cloves
2 - 14oz. cans chopped tomatoes
1 tsp. sugar
salt & pepper
½ C. gruyere, grated

1. Preheat oven to 400°F.  Line 11x7” pan with wax paper.
2. Boil 4 cups water with salt.
3. Pour polenta in steady stream.  Cook 5 min.  Stir Continuously.
4. Beat in paprika and nutmeg.  Pour into pan, smooth, cool.
5. Cook onion and garlic.  Stir in tomatoes, puree, sugar and seasoning.  Bring to boil, then simmer 20 min., stirring occasionally.
6. Cut cooled polenta into 2” squares.
7. Put half of the polenta in baking dish + half of the sauce + half of the cheese.  Repeat.
8. Bake 25 min. until golden.

Serves 8