Polenta w/ Tomatoes, Corn, & Basil
(adapted from the Fields of Greens cookbook)


1 batch polenta (recipe @ end)
1 batch tomato sauce (recipe @ end) (don't use plain canned sauce!)
1 tbsp. unsalted butter
2 to 2 1/2 cups corn kernels (i use frozen or canned)
salt
3/4 lb. fresh tomatoes, chopped
1 tbsp. extra virgin olive oil
pepper
1 cup fresh basil leaves
2 seeded, chopped jalapenos
2/3 cup grated parmesan or romano cheese


make the polenta.  while it's cooling, make the sauce.
preheat oven to 375.

marinate the tomatoes in the olive oil with 1/4 tsp. salt 
and a few pinches of pepper.  toss with the corn, the chilies,
and half the basil.  add salt and pepper to taste.

pour the sauce into the bottom of a 9x13" baking dish.
arrange the polenta triangles upright in rows across the
width of the dish, overlapping the triangles slightly.
(you may not be able to fit it all in.)  spoon the veggies
into the spaces between the polenta triangles, separating 
the rows as you go.  sprinkle with the cheese.  bake for
35 minutes, sprinkle on the remaining basil, and serve.



Polenta:

6 cups water
1 1/2 tsp. salt
1 1/2 cups coarse cornmeal
1/4 tsp. pepper
cayenne pepper
2 tbsp. unsalted butter
1/2 cup grated parmesan or romano

lightly oil a 9x13" baking dish and set aside.  bring the
water to a rapid boi in a lare saucepan.  add the salt,
then whisk in the cornmeal.  reduce heat and cook at a 
low boil for 20-25 minutes, stirring frequently, until
the grains have opened up.

remove from heat and stir in pepper, a few pinches of 
cayenne, butter, and cheese.  pour into the baking dish
and set aside to cool.  for the casserole, cut it into
12 squares, then cut each square into two triangles.


Tomato Sauce

1 tbsp. light olive oil
1/2 yellow onion, diced, about 1 cup
1/2 tsp. dried basil
salt & pepper
3 garlic cloves, pressed or finely chopped
1/4 cup red wine
2 cups fresh tomatoes or 1 16-oz can tomatoes w/juice, chopped
1 bay leaf

saute onion, basil, 1/2 tsp. salt, and a few pinches of pepper.
saute over medium heat until onion is soft, then add the garlic
and saute for 1-2 more minutes.  add the wine and simmer a minute
or two to reduce, then add tomatoes and bay leaf, reduce heat to
low, and cook for 30 minutes.  add salt and pepper to taste.  
remove bay leaf before using.