* Preheat oven 350 F (175 C). Spread 2 - 3 tablespoons of tomato sauce on the bottom of an oven pan.
* Place the polenta slices in the pan.
* Cover uniformly with tomato sauce.
* Top with the fontina cheese. Finish with grated parmigiano reggiano.  Repeat  with an additional layer if you like. Place in the oven for about 15 - 20 minutes until the cheese melts. Serve hot.
POLENTA PASTICCIATA - Polenta with Tomato Sauce and Cheese
* leftover polenta, sliced
* tomato meat sauce: follow the link for recipe (1)
* butter
* fontina cheese, or taleggio.
* parmigiano reggiano cheese, freshly grated

(1) Substitute ground meet for unflavored Italian sausage.
(2) Balsamella white sauce is often used in place of cheese.