Polenta Gnocchi with Tomato Sauce and Blue Cheese

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions In a large saucepan combine the water, salt and basil. Bring to a boil. Slowly add the cornmeal, whisking constantly.  Cover the pan and reduce the heat to medium-low.  Cook, stirring about every 5 minutes, for 25 minutes.  The polenta should be thickened at this point.  Grease a 9-by-13 baking dish with the oil.  Pour the polenta into the dish, smoothing the top.  Let cool slightly, cover and refrigerate until completely set up.  Cut the polenta into about 1 1/2 inch cubes.  Spread a thin layer of tomato sauce in the bottom of the baking dish and put the polenta cubes back into the dish. Spread the remaining tomato sauce on top and sprinkle with the blue cheese.  Bake in a preheated 350 degree oven 25 minutes.  Cool 5 minutes before serving.