Polenta Baked with Tomato Sauce

In a saucepan, bring the water to a boil and add salt to taste. Holding the cornmeal well above the saucepan, sprinkle it into the water in a slow stream while stirring constantly with a wooden spoon. Lower the heat to maintain a gentle boil and stir constantly until the cornmeal is thick and pulls away from the sides of the pan, at least 30 minutes. Add small amounts of boiling water if the cornmeal becomes too thick to stir before that time (if you have helpers, keep stirring for another 20 minutes).

Lightly oil a marble slab or a large tray with olive oil and turn the polenta out onto it. Using a spatula moistened in cold water, quickly spread it out to a thickness of ½ in or less. Let cool completely, then cut into approximately 2 inch squares.

Preheat an oven to 350 degrees G. Pour a little hot tomato sauce into the bottom of a 8-cup gratin dish to form a thin layer. Place half of the polenta squares on top of the sauce, slightly overlapping them. Cover with half of the remaining tomato sauce and sprinkle with half of the Parmesan cheese. Arrange the remaining polenta squares on top, pour on the remaining sauce and sprinkle with the remaining cheese, Place in the oven and bake until the sauce is bubbling and the cheese is lightly colored, about 30 minutes. Serve immediately.