POLENTA:

8 c. cold water
2 c. cornmeal
1 tsp. salt
Few grinds fresh pepper

SAUCE:

2 med. onions, chopped
5 tbsp. butter
3 lbs. Italian plum tomatoes, peeled, seeded & chopped (drained, canned tomatoes may be substituted)
Salt & pepper to taste
1 1/2 lbs. fresh mushrooms, sliced
2 anchovy fillets, mashed
1/4 c. chopped parsley
1 sm. clove garlic, mashed
1/2 lb. Fontina or Gruyere cheese, cut into slivers
1 tbsp. fresh basil, chopped

POLENTA: Bring 5 cups water to a boil. Reduce to simmer. Mix the cornmeal with 3 cups cold water. Stirring constantly, add the cornmeal mixture to the boiling water. Stir until the mixture thickens, about 10 to 15 minutes. Reduce heat and cook for another 10 or 15 minutes, slowly stirring until a wooden spoon can stand up in the mixture. Season with salt and pepper to taste while cooking.

SAUCE: Saute the onions in 1 1/2 tablespoons of the butter until translucent. Add the tomatoes, salt and pepper and cook for about 10 minutes until sauce like texture. Saute the mushrooms in 2 tablespoons butter. Add them to the tomato mixture. Simmer for 5 minutes. Add the anchovies, parsley, garlic and saute 1 more minute. Remove from heat and add the basil.

ASSEMBLY: Grease a 1 1/2 quart baking dish with the remaining butter. Add half the cornmeal to the dish. Cover with half the sauce and top with half the cheese. Repeat with the remaining cornmeal, sauce and cheese. Bake in a preheated 350 degree oven for 25 minutes. The cheese should brown slightly. Allow to cool for 10 minutes before cutting into squares and serving. Serves 6.