Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil
  1              Large  garlic clove -- finely chopped
     1/2           Cup  chopped leeks
     1/2           Cup  chopped red onion
  4               Cups  vegetable broth (or chicken broth for a
                        non vegetarian version)
  1           Teaspoon  butter
  1                Cup  yellow cornmeal
  2             Ounces  goat cheese
  1              Ounce  smoked gouda -- cut into small dice
  1              Ounce  grated Parmesan cheese
                        Salt and freshly ground black pepper to
                        taste
  2               Cups  your favorite tomato sauce (optional) -- (2 to 3)

Preparation:

Heat the olive oil in a skillet over moderate heat. Add the garlic, leeks, and onion, and cook until golden, 7 to 10 minutes. Bring the broth to a boil in a large saucepan and add the butter. Slowly whisk in the cornmeal and cook over moderate heat, stirring frequently, for 15 to 20 minutes, or until very thick. Remove from the heat and stir in the onion mixture, then the cheeses. Season with salt and pepper, if needed. Pour the hot polenta into a greased deep dish pie pan or round casserole and smooth the top. Cover and chill for at least one hour. Slide a knife around the edge of the container to loosen the polenta, and then invert it onto a buttered baking dish. Bake for 12 to 15 minutes in a preheated 400F (200C) oven, until it is hot through and barely crisp around the edges. Cut into wedges and serve with your favorite tomato sauce if desired.

Nutritional Information:

1195 Calories (kcal); 62g Total Fat; (46% calories from fat); 42g Protein; 117g Carbohydrate; 92mg Cholesterol; 776mg Sodium