1 c  Polenta
4 c  Water -- or vegetable stock
Vegetarian
Tomato Sauce:
2 c  Tomatoes -- canned, chopped
1/2 c  Red Wine
2 tb Garlic -- minced
2 tb Basil -- chopped
2 tb Dried Oregano
Salt -- to taste
Black Pepper -- ground
Chopped Fresh Basil Or
Italian Parsley -- for
Garnish

Gradually add the polenta to the 4 C water or stock, stirring as it is
added to prevent lumps from forming. Cook over low heat, stirring
frequently, about every 5 min for about 30 – 40 min. The polenta burns
easily. It hhas finished cooking when the mixture is hard to stir and the
stirring spoon is able to stand within the polents. Before it becomes too
thick, you may want to add salt to taste. Add sm. amounts of liquid if the
cornmeal is not cooked and toom much liquid has evaporated. Once cooked,
transfer the polenta to a baking dish or cookie sheet and smooth out until
it is a uniform height. Allow to cool somewhat. While this is cooling
prepare the tomato sauce.

To start the sauce, puree the tomatoes with their canned liquid. Set
aside. Braise the onions in red wine with the garlic, basil and oregano.
When tie wine has been reduced and the onions are tender, add the pureed
tomatoes. Cook for approx. an hour, stirring frequently, until the sauce
is thick and with little visible liquid. Season with salt and pepper to
taste. There should be about 1 1/2 C sauce.

Serve the polenta with tomato sauce ladled over the top. Garnish with
basil or Italian parsley.

This is EXCELLENT!

Mark Hall in Reversing Heart Disease