4 1/2 c. water
1 1/2 c. coarsely ground cornmeal
1 1/2 tsp. salt

In a large heavy pot, bring the water to a boil; add salt. Add the cornmeal in a thin stream, stirring all the while with a wooden spoon. Cook, stirring constantly, over medium heat until the mixture thickens and begins to leave the side of the pan, about 15 to 25 minutes, depending on the coarseness of the cornmeal. Immediately pour the Polenta onto a lightly oiled wooden board or platter. Let it cool for 15 minutes, then cut into slices. Serve with Salsa Fresca de Pomodori.

Tomato Sauce:

3/4 c. olive oil
2 cloves garlic, chopped
2 tbsp. dry red wine
3 c. peeled and diced fresh tomatoes (about 6 medium)
1 recipe for Polenta
4 tbsp. chopped fresh basil
salt and freshly ground black pepper to taste

In a saucepan, heat 1/4 cup olive oil. Add the garlic and sauté until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil, salt and pepper and simmer for 5 minutes.

Meanwhile, cut the Polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the Polenta slices on both sides until lightly browned. Place the slices in individual soup bowl. Pour the sauce over the Polenta slices and serve immediately.