POLENTA:

Bring 6 cups of water (or defatted chicken broth) to a boil in a large saucepan. Reduce heat to a simmer and slowly add polenta (yellow cornmeal), stirring constantly with a wooden spoon, about 3 minutes. It should be thick but of a spreadable consistency. If necessary, add a bit more water. Season with salt and pepper and (if desired, stir in 4 tablespoons Parmesan cheese). This has fat in it!

With a rubber spatula, spread the polenta into a prepared baking dish. Bake about 20 minutes until slightly brown and bubbly. Let rest 10 minutes before cutting and serving, or can be reheated before serving.

SAUCE:

Heat pan with some Pam on bottom and cook 1 cup chopped onions with 2 cloves of garlic, peeled and minced, 1 tablespoon of dried basil and 1 teaspoon of dried oregano and 5 tablespoons of chopped Italian parsley (or parsley flakes) over low heat for 5 minutes, stirring occasionally.

Cut 2 pounds of ripe tomatoes in half and squeeze out seeds and juice. Cut halves into 1/2-inch chunks. (In wintertime, I use a large can of Italian style tomatoes and just discard juice and cut them up a little.)

Add tomatoes to pan; season with salt and pepper. Simmer, uncovered, for 45 minutes, stirring occasionally. Drain the marinade from 1 (6 ounce) jar of marinated artichoke hearts. Cut artichokes into quarters and add to the sauce. Simmer another 15 minutes or until sauce is thickened.

Heat polenta in oven until hot; spoon hot tomato-artichoke sauce on each portion. Add some Parmesan cheese (again, there is fat in the cheese).

If you use no Parmesan cheese and use defatted chicken broth in the polenta, there will be about 145 calories to a serving and no fat or cholesterol. Serves 10-12.

You can also use this recipe and serve it with syrup or honey and it will also be no fat and no cholesterol. Good the next day too!