Polenta With Chunky Tomato Sauce And Pecorino Romano

• Polenta:
• 1 1/2 cups uncooked instant cornmeal
• 6 cups water
• 1/2 teaspoon salt
• 1/2 cup (2 ounces) grated pecorino Romano cheese
• Cooking spray
• Tomato sauce:
• 2 1/2 cups chopped tomato (about 2 large)
• 1/4 cup thinly sliced shallots (about 1 large or 2 small shallots)
• 3 tablespoons thinly sliced fresh basil (about 12 leaves)
• 1 tablespoon minced fresh marjoram or oregano
• 1 teaspoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (1 ounce) shaved pecorino Romano cheese

1. To prepare polenta, place cornmeal in a large saucepan. Gradually add water and 1/2 teaspoon salt, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium; cook 15 minutes, stirring frequently. Remove from heat; stir in grated cheese. Spoon polenta into a 13 x 9-inch pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2. To prepare sauce, combine tomato and next 6 ingredients (through pepper) in a medium bowl; set aside.
3. Prepare grill.
4. Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray. Grill polenta 5 minutes on each side or until golden brown. Serve with tomato sauce, and sprinkle with shaved cheese. Serve immediately.

polenta, cornmeal, water, salt, romano cheese, cooking spray, tomato sauce, tomato, shallots, fresh basil, fresh marjoram, extravirgin olive oil, salt, freshly ground black pepper, romano cheese

Taken from www.myrecipes.com/recipe/polenta-with-chunky-tomato-sauce-pecorino-romano (may not work)