Recipe: Polenta with Spicy Tomato-Garlic Sauce

POLENTA WITH SPICY TOMATO-GARLIC SAUCE

FOR THE TOMATO-GARLIC SAUCE:
2 tablespoons olive oil
8 garlic cloves, coarsely chopped (no less!)
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can imported plum tomatoes, drained and very finely diced
2 tablespoons mixed chopped fresh herbs (such as basil, rosemary, and parsley) or 1 teaspoon dried herbs
1/4 teaspoon salt
Pinch sugar
Freshly ground black pepper (to taste)
FOR THE POLENTA:
3 1/2 cups water
1/4 teaspoon salt
1 cup cornmeal
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese
1/2 cup grated cheese (such as mozzarella, Fontina, Monterey Jack, or muenster)

TO MAKE THE TOMATO-GARLIC SAUCE:
Heat the oil in a medium-size skillet over medium heat. Add the garlic and pepper flakes and cook 1 minute.

Stir in the tomatoes, herbs, salt, sugar, and pepper. Simmer just until the juices thicken, about 10 minutes. (The sauce may be prepared to this point up to 4 hours in advance. Reheat sauce and keep warm while making the polenta.)

TO MAKE THE POLENTA:
Bring the water and salt to a boil in a 2 1/2-to-3-quart heavy bottomed saucepan. Reduce the heat to a simmer, then very slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Whisk continuously until the polenta is the consistency of mashed potatoes and begins to tear away from the sides of the pan, about 5 minutes. Whisk in the butter and both cheeses. (At this point you can cover the polenta, turn off the heat, and keep it hot for up to 10 minutes before serving.)

TO SERVE:
Pour some polenta on each dinner plate, then spoon some sauce on the center of the polenta. Serve immediately.

Makes 3-4 servings
Source: Simple Vegetarian Pleasures by Jeanne Lemlin