For Homemade Tomato Sauce

Cup of Yum
1. In a heavy bottomed pot over medium heat add the olive oil
2. Add the garlic, basil, oregano, salt, pepper and sugar. Cook and stir frequently to prevent the garlic from burning
3. Add the tomatoes and stir
4. When the mixture starts to simmer, cover and cook for 30 minutes
5. Check for seasoning and make the necessary adjustments

For Polenta

1. In a large pot, bring the water to a boil. Add the garlic powder salt and pepper
2. Slowly pour the P.A.N Cornmeal whisking constantly to avoid forming lumps
3. Reduce the heat to low and stir for 3-4 minutes or until the mixture becomes thicker
4. Add the mozzarella cheese and the mascarpone. Whisk until completely combined
5. Remove from heat and check for seasoning

Assembly

1. Spray an 8"x8" pan with cooking spray
2. Add a bit of tomato sauce on the bottom
3. Add half of the cornmeal
4. Add some tomato sauce and sprinkle in 1 cup of mozzarella cheese
5. Pour in the rest of the polenta
6. Top with 1 cup of cheese
7. Cover and let the polenta cool for about 30 minutes
8. Preheat oven to 375 degrees Fahrenheit
9. Bake the polenta for 20 minutes or until the mixture starts to bubble
10. Place on the broiler for 2 minutes or until the cheese toasts up
11. Remove from oven and let it cool for 5 minutes before cutting
12. Enjoy!