Polenta Bake

This is a perfect dish for the family on a night when everyone's up for something hardy. It is easier to make than lasagna but still has that lasagna-like comfort quality. And since polenta is cornmeal, it's naturally gluten-free
1 package of polenta (regular or fast cook)
5 cups of vegetable stock
3 ounces of sun-dried tomatoes
3 ounces of olives chopped
6 ounces of shiitake or other mushrooms
one shallot chopped
two garlic cloves grated
4 ounces of fontina or gouda cheese shredded
1/3 cup of grated Parmesan Reggiano
In a medium saucepan, cook the polenta with the vegetable stock, which takes about 25 minutes and requires regular stirring. (Fast cook polenta takes about 10 minutes and requires less stirring.) Fast cook polenta does not taste as good reheated the next day, so if you have or want leftovers, be forewarned and use regular polenta).

In a separate pan, sauté the shallot and mushrooms is a pan with a TBSP of hot olive oil. After about a minute, add the garlic. Cook for another minute, making sure the garlic doesn't burn. Add the sun-dried tomatoes and olives and sautée for another minute or two.

Next in a casserole, spoon out a polenta to make a layer. Top with olive, tomato, shallot mixture, top again with grated cheese and shredded gouda. Repeat. You should have three layers. Bake for about 30 minutes, then cut into squares and serve.