Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan

• 1/2 cup quick-cooking steel-cut oats
• 1/2 cup polenta
• 1 quart water
• Salt to taste (1/2 to 1 teaspoon)
• 1 tablespoon unsalted butter
• 13 cup freshly grated Parmesan (optional), plus additional for sprinkling
• 1 cup Fresh Tomato Sauce or Simple Marinara Sauce

1. Preheat the oven to 350 degrees.
2. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish.
3. Stir together and place in the oven.
4. Bake 1 hour.
5. Remove from the oven and stir in the butter.
6. Return to the oven for 10 more minutes.
7. Remove from the oven and stir again.
8. Taste and adjust salt.
9. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.
10. Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce.
11. Top with Parmesan if you havent stirred it into the polenta.

quickcooking steelcut oats, polenta, water, salt, unsalted butter, parmesan, tomato sauce

Taken from cooking.nytimes.com/recipes/12743 (may not work)