This was also inspired by a recipe in "Perfect Pairings" called "Baked Polenta Casserole". The idea is to put polenta on the bottom of the casserole and add tomato sauce and pecorino cheese and bake it. In the" Perfect Pairings" book this dish was paired with Sangiovese. My wife makes polenta loaf every-now-and-then. She usually slices it into half inch thick slices, wraps it in plastic wrap and then aluminum foil and freezes it. So we usually have slices of her frozen polenta loaf in the freezer. I also made marinara sauce and meatballs several days ago. So we have all the ingredients to make this dish plus meatballs. We also added more vegetables (to make it healthier?) and used a combination of cheeses. We had this with Cabernet from Napa (Do not remember which one) and the wine went very well.
The bottom is composed of one slice of the polenta loaf.
First, place three slices of polenta on the bottom of a small Pyrex baking dish, add sliced meat balls with marinara sauce. Add blanched broccoli and sugar snaps.
Top with slices of double Gloucester cheese and smoked Gouda.
This turned out to be a quite good dish. Since we already had all the ingredients ready to go, it was a synch to put it together. This went well with our red wine.