Polenta Gnocchi in Tomato Sauce

• 1/4 cup olive oil
• 1 recipe Basic Polenta (page 63)
• 1 recipe Tomato-Mushroom Sauce (page 63)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley, for garnish
• Freshly ground black pepper

1. Prepare a baking sheet by placing a layer of aluminum foil over the surface, then grease with half of the olive oil.
2. Spread the just-cooked polenta in a smooth layer on the baking sheet and refrigerate the polenta until cool and firm, 2 to 4 hours.
3. Use a biscuit or ravioli cutter to stamp out rounds of polenta.
4. Preheat the oven to 400F.
5. Prepare a baking dish by coating it with the remaining olive oil.
6. Arrange the polenta gnocchi so the pieces are slightly overlapping one another in the bottom of the baking dish.
7. Generously spoon the sauce over the polenta gnocchi and bake until hot, about 30 minutes.
8. Remove the gnocchi from the oven and sprinkle with the Parmesan and parsley, then grind some fresh pepper over the top.
9. Serve immediately.
10. A medium- to full-bodied red wine, such as a Sangiovese, super Tuscan, or a Zinfandel, would be a good choice.

olive oil, recipe basic polenta, tomatomushroom sauce, freshly grated parmesan cheese, fresh parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/polenta-gnocchi-in-tomato-sauce-363391 (may not work)