POLENTA PIE WITH TOMATO SAUCE AND CHEESE Serves 5, 10 as a side dish. 2 16-18 oz ready-made polenta rolls, sliced into 30 1/3" thick rounds 1/2 c chopped fresh basil 1 28 oz can diced tomatos, with juice 1 28 oz can crushed tomatos 1 med onion 5 cloves garlic 1 lb mozarella, grated 1 oz parmesean (reggiano), grated olive oil salt pepper In a large saucepan, saute onions until soft. Add garlic and saute until fragrent, then add tomatos. Simmer until sauce thickens and diced tomatos are cooked. Remove from heat and mash tomatos slightly with a potato masher, then add basil. Salt and pepper to taste. Meanwhile, preheat oven to 450 degrees. Oil the bottom of a 9x13 or 10x14 baking pan. Arrange half of the polenta rounds in the bottom. Scoop half of the sauce onto the rounds, then sprinkle with half of the mozarella. Add remaining rounds, cover with remaining mozarella and parmesean. Set remaing sauce aside. Bake on top rack of oven for 20 minutes, or until bubbling. Switch the oven to broil and brown the top slightly. While polenta cools slightly, reheat the remaining sauce. Serve polenta with sauce spooned over each serving.