For the Sauce:

1/2 large sweet onion
6 to 8 cloves fresh garlic
1/4 cup olive oil
2 (14 oz. ea.) cans diced tomatoes
1 (6 oz.) can tomato paste
1/4 cup dry red wine
3 tbsp. dried oregano
1 tbsp. black pepper
1/4 cup cane sugar

For the Polenta:

5 cups water
1 3/4 cups coarsely ground yellow cornmeal
1 tbsp. butter
1/2 cup grated Parmesan cheese

Prepare the sauce first: Peel onion and garlic cloves; mince both finely. Place olive oil in a large stock pot and heat over medium high heat. Add minced garlic and onion. Brown lightly, about 5 to 6 minutes stirring frequently. Lower heat to low and add tomatoes, wine, oregano, pepper and cane sugar. Cover and let simmer for about 40 to 45 minutes, stirring occasionally.

Now prepare the Polenta: Place water in a medium sized saucepan. Bring to a boil over medium high heat. Whisk in cornmeal slowly in a very thin stream. If you add it too fast, it will lump. Add butter. Lower the heat to low and stir constantly with a wooden spoon until the mixture is very thick, about 15 to 20 minutes or until it pulls away from the sides of the pan. Pour Polenta into a serving platter and top with marinara sauce and Parmesan cheese.

Serves 6 to 8

Submitted by: Cleanfreshcuisine