New York City Chefs Daily Recipe for 10/12/2001 : Recipe for Baked Cheese Polenta with Tomato Sauce
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Baked Cheese Polenta with Tomato Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/12/2001 : Recipe for Baked Cheese Polenta with Tomato Sauce
"Baked Cheese Polenta with Tomato"

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1 teaspoon salt
2 1/4 cups quick cook polenta
1 teaspoon paprika
1/2 teaspoon ground nutmeg
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
14 ounce can chopped tomatoes
1 tablespoon tomato puree
1 teaspoon sugar
Salt and ground black pepper
3 ounces Gruyere cheese, grated

Preheat the oven to 400 degrees. Line a baking tin with clear film. Bring 4 cups water to a boil with salt.  Pour in the polenta in a steady stream and cook, stirring continuously, for 5 minutes.  Beat in the paprika and nutmeg, then pour into the prepared tin and smooth the surface.  Leave to cool. Heat the oil in a pan and cook the onion and garlic until soft.  Add the tomatoes, puree and sugar.  Season.  Simmer for 20 minutes.  Turn out the polenta onto a chopping board, and cut into 2 inch squares.  Place half the squares in a greased ovenproof dish. Spoon over half the tomato sauce, and sprinkle with half the cheese.  Repeat the layers.  Bake for about 25 minutes, until golden. Serves 4 .

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