Baked Polenta With Tomato Sauce

FOR THE POLENTA:

Line a 9-inch square baking dish with plastic wrap, letting the excess wrap hang over.

In a heavy-based saucepan, heat the milk, salt, and butter just until the butter melts. With a wooden spoon, gradually stir in the cornmeal in a slow, steady stream. Turn the heat to low and let the polenta simmer, stirring constantly with a wooden spoon, for 10 minutes. It will thicken gradually.

Stir in the cheese and the yolks, one by one. Tip the polenta into the plastic wrap. Use a long metal palette knife to smooth the top so the polenta forms an even layer. Let it cool. Bring up the excess wrap and cover the polenta completely. Refrigerate until firm, for at least 6 hours or as long as several days.

Set the oven at 375 degrees F.

Turn the polenta onto a board and peel off the plastic wrap. Using a large straight-edge knife, cut the polenta into 2-inch squares.

Butter the dish that held the polenta. Overlap the squares in the dish. Brush them lightly with oil and sprinkle with extra Parmesan. Bake for 30 minutes or until the squares are puffed and golden.

FOR THE SAUCE:

In a large saucepan, heat the oil and cook the onion over medium heat, stirring often, for 10 minutes. Stir in the garlic and cook for 30 seconds.

Stir in the tomatoes, water, tomato paste, oregano, red pepper, salt, and black pepper. Bring the mixture to a boil. Simmer the sauce for 30 minutes. Taste for seasoning and add more salt and red or black pepper, if you like.

Spoon warm polenta into shallow bowls, ladle sauce into each, sprinkle with Parmesan and serve at once.