Baked Polenta w/ Tomato and Basil


 4 cups warm water
 1 cup cornmeal
 1 tsp. salt
 4 tbsps. unsalted butter
 ¼ tsp. crushed red pepper flakes
 ½ cup grated parm. cheese
 2 cans diced tomatoes
 1 onion, peeled and sliced in half
 4 tbsps. unsalted butter
 Chopped basil, to taste
 Parm. cheese for topping
Preheat oven to 350°. In an 8×8 baking dish, stir together the first 3 ingredients for the polenta as best as you can. Bake for 45 min. In a med. saucepan, combine first 3 ingredients for topping. Turn on med. heat, and simmer for 40 min. (stirring occasionally). When the polenta is finished baking, stir in butter until it is melted. Bake for another 15 min. Polenta will have a dry top and not jiggle when it is finished baking. When this has occurred, remove from oven. Stir in remaining polenta ingredients. Discard onions from tomato sauce, and pour the sauce over the polenta. Top w/ the basil and parm. cheese.


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