Polenta with Chunky Tomato Sauce and Pecorino Romano

Ingredients

• 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

Preparation

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.