Baked Polenta with Four Cheeses

Polenta
1 tbsp salt
300g Polenta
75g butter

Bring 1 ½ pint water to the boil. Add polenta gradually whisking vigorously. Allow to bubble 40 mins stir every few mins. Add butter and pour into 2” deep dish.

Tomato Sauce
2 rosemary/thyme sprigs
3 tbsp FFC Ex V olive oil
2 garlic cloves thinly sliced
2 x 400g tin FFC toms

Heat oil, add garlic, saute until light brown. Add ½ herbs, toms, season, simmer until thick.

Cheese Mix
200g Gorgonzola, cubed
250g Taleggio (or Mozzarella)
250g Mascarpone
100g Parmesan

Method
Heat oven to 175ºC. Turn polenta out onto a board. Slice horizontally. Pour ½ tomato sauce into the bottom of the dish. Place a slice of polenta on top. Season. Scatter Gorgonzola & Taleggio over a
Then sprinkle ½ parmesan and remaining herbs. Place other slice of polenta on top. Pour last of tomato sauce and sprinkle with remaining parmesan. Bake 40 mins. Allow to rest 10 mins before serving.