Cheesy Baked Polenta with Rustic Tomato Sauce

Steps

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1. 1
   Toast the polenta in a high-sided non-stick saucepan over high heat for 3 to 4 minutes, stirring frequently until it smells like popcorn.
   ▶ ≈0:27
2. 2
   Add the stock and salt to the toasted polenta, whisk to prevent lumps, bring to a simmer, and cook for 10 to 15 minutes until the corn grains are completely tender.
   ▶ ≈0:52
3. 3
   Stir in the butter until melted, then add the Parmesan cheese and stir until fully incorporated.
   ▶ ≈1:20
4. 4
   Preheat the oven to 400°F (200°C). Transfer the polenta to a buttered baking dish, top with additional Parmesan cheese, and bake for 25 minutes.
   ▶ ≈1:32
5. 5
   While the polenta bakes, prepare the tomato sauce. Heat about 1/4 cup olive oil in a saucepan over medium heat and add the sliced garlic. Cook for 2 minutes until fragrant and slightly softened.
   ▶ ≈1:47
6. 6
   Add the pureed and diced canned tomatoes. Bring to a simmer and reduce for 20 minutes.
   ▶ ≈2:00
7. 7
   Season the sauce with a pinch of salt and sugar to balance the tomato acidity.
   ▶ ≈2:42
8. 8
   Once the polenta is done baking, let it set for 20 minutes before cutting into squares. Place the polenta in a bowl and top with the prepared tomato sauce.
   ▶ ≈2:56
9. 9
   Garnish with additional Parmesan cheese and a drizzle of olive oil.
   ▶ ≈3:09