Title: Polenta with tomato sauce
 Categories: Other sauce
      Yield: 4 Servings
 
      1 c  Polenta
      4 c  Water -- or vegetable stock
           Vegetarian
           Tomato Sauce:
      2 c  Tomatoes -- canned, chopped
    1/2 c  Red Wine
      2 tb Garlic -- minced
      2 tb Basil -- chopped
      2 tb Dried Oregano
           Salt -- to taste
           Black Pepper -- ground
           Chopped Fresh Basil Or
           Italian Parsley -- for
           Garnish
 
  Gradually add the polenta to the 4 C water or stock, stirring as it is
  added to prevent lumps from forming. Cook over low heat, stirring
  frequently, about every 5 min for about 30 - 40 min. The polenta burns
  easily. It hhas finished cooking when the mixture is hard to stir and
  the stirring spoon is able to stand within the polents. Before it
  becomes too thick, you may want to add salt to taste. Add sm. amounts
  of liquid if the cornmeal is not cooked and toom much liquid has
  evaporated. Once cooked, transfer the polenta to a baking dish or
  cookie sheet and smooth out until it is a uniform height. Allow to
  cool somewhat. While this is cooling prepare the tomato sauce.
  
  To start the sauce, puree the tomatoes with their canned liquid. Set
  aside. Braise the onions in red wine with the garlic, basil and
  oregano. When tie wine has been reduced and the onions are tender,
  add the pureed tomatoes. Cook for approx. an hour, stirring
  frequently, until the sauce is thick and with little visible liquid.
  Season with salt and pepper to taste. There should be about 1 1/2 C
  sauce.
  
  Serve the polenta with tomato sauce ladled over the top. Garnish with
  basil or Italian parsley.
  
  This is EXCELLENT!