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1
Heat oven to 400 degrees F. Grease a 13-inch by 9-inch casserole dish.
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2
Place half the polenta slices in casserole, spread with half the tomato sauce, and sprinkle with half the mozzarella and Parmesan cheeses.
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3
Layer remaining polenta in dish, top with remaining mozzarella, then spread remaining sauce and sprinkle with Parmesan.
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4
Bake 30 minutes until bubbly.
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5
Let stand 10 to 15 minutes before serving.Note: To substitute homemade polenta for tubed polenta, heat 2 cups milk in medium saucepan over medium heat.
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6
Stir together 1 cup coarse yellow cornmeal, 1 teaspoon salt, and 1 cup cold water.
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7
As milk begins to simmer, reduce heat to low and add cornmeal mixture all at once, stirring constantly for 2 minutes.
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8
Boil over low heat, occasionally beating with wooden spoon, until very thick, about 8 minutes.
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9
Divide mixture evenly between two 8-inch well-greased pans and spread evenly; cool to room temperature.
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10
Layer tomato sauce and cheeses over polenta in one of the pans, top with other layer of polenta, then layer sauce and cheeses as directed.
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11
To reheat: If room temperature, bake 30 minutes at 350 degrees F; if cold, 45 minutes.
