Baked Polenta In Tomato Sauce

• 8 oz instant polenta
• 1/3 cup olive oil
• 1 None onion, finely chopped
• 1 None carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, finely chopped
• 1 sprig fresh marjoram
• 2 1/4 lb ripe tomatoes, diced
• 2 oz Parmesan cheese, grated

1. Preheat oven to 375u0b0F. Line a 10x13 inch rimmed baking pan with parchment paper. Lightly oil a shallow baking dish.
2. In a saucepan, bring 1/2 cup salted water to a boil. Reduce heat to medium and gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cook, stirring, for 5 mins, or until polenta comes away cleanly from side of pan. Transfer to rimmed baking pan and let cool. Once set, cut into 2 inch squares.
3. Meanwhile, to make the tomato sauce, heat olive oil in a saucepan over medium heat. Cook onion, carrot, celery, garlic and marjoram for 5 mins, or until softened. Add tomatoes and season. Simmer for 10-15 mins, until thickened.
4. Pour 1/2 the sauce into prepared baking dish. Arrange polenta squares on top and spoon remaining sauce over top. Sprinkle with Parmesan and bake for 30-40 mins, until bubbling and golden.

polenta, olive oil, onion, carrot, celery, garlic, marjoram, tomatoes, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/33482 (may not work)