This dish is so easy and perfect for a light weeknight dinner. You can use precooked polenta log. I made a double batch, poured 1/2 into a glass pan and chilled overnight then sliced into polenta sticks.
8 oz cooked polenta sliced 1 inch thick
1/4 grated gruyere
1 large onion, peeled, halved lengthwise, and cut into thin half-rounds
2 TBSP olive oil
2 dried bay leaves
One 28-ounce (765g) can peeled Italian plum tomatoes in juice
Fresh, flat-leafed parsley leaves, chopped
1/4 c Pine nuts, toasted
In a large skillet, combine the onion, the olive oil, and 1/2 tsp salt and sweat – cook, covered over low heat until soft and translucent – about 5 minutes. With a large pair of scissors, cut the tomatoes in the can into small piece. Add the bay leaves and tomatoes and their juices and cook, covered, over low heat for about 15 minutes. Taste for seasoning.
At serving time, preheat the broiler. Cut the polenta into 8 even sliced.
Place on the baking sheet. Place under the broiler and broil, 1 to 2 minutes. Transfer to plates, top with cheese, spoon the sauce all over. Garnish with parsley and pine nuts.