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18 December 2012,22:54 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the water in a saucepan to a gentle simmer. Add the polenta and beat well for 1-2 minutes until it is a smooth paste.
  • Turn the heat down and continue to cook the polenta until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top; it needs to cook in this way for 6-8 minutes.
  • When the polenta is thick and cooked, add the butter, chopped marjoram, and salt and pepper to taste.
  • Mix well. Place the polenta on a cutting board, roll out to % inch thick and leave to set for 5 minutes.
  • Alternatively, shape into a loaf shape and slice into % inch thick slices.
  • To make the sauce, heat the oil in a saucepan, add the garlic and onion, and saute for 3 minutes.
  • Add the tomatoes, thyme, vinegar, and sugar. Season with salt and pepper.
  • Simmer for 10 minutes over a moderate to high heat until the tomatoes reduce to make a thick sauce.
  • Butter a shallow ovenproof dish. Cut the polenta into squares and line the bottom of the dish with half of the squares. Sprinkle over half of the grated fontina.
  • Spoon over half of the sauce and top with the remaining polenta.
  • Add the remaining sauce and the remaining grated fontina, and bake in a preheated oven, 400°F; for 10-15 minutes until the cheese is golden and the sauce is bubbling.


  • 750 ml water
  • 500 grams quick cooking polenta flour 
  • 200 grams butter, plus extra for greasing 
  • Marjoram, chopped 
  • 500 grams grated fontina cheese 
  • Salt and pepper


  • 5 tablespoons Cooking oil
  • 4 garlic cloves, crushed
  • 2 onion, chopped
  • 500 grams can chopped tomatoes
  • 2 thyme sprig
  • 2 teaspoon vinegar
  • 2 teaspoon sugar

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