INGREDIENTS

INSTRUCTIONS

Gradually add the polenta to the 4 C water or stock, stirring as it is
added to prevent lumps from forming.  Cook over low heat, stirring
frequently, about every 5 min for about 30 - 40 min.  The polenta
burns easily.  It hhas finished cooking when the mixture is hard to
stir and the stirring spoon is able to stand within the polents.  
Before it becomes too thick, you may want to add salt to taste.  Add
sm. amounts of liquid if the cornmeal is not cooked and toom much
liquid has evaporated. Once cooked, transfer the polenta to a baking
dish or cookie sheet and smooth out until it is a uniform height.
Allow to cool somewhat. While this is cooling prepare the tomato
sauce.  To start the sauce, puree the tomatoes with their canned
liquid.  Set  aside.  Braise the onions in red wine with the garlic,
basil and  oregano. When tie wine has been reduced and the onions are
tender,  add the pureed tomatoes.  Cook for approx. an hour, stirring
frequently, until the sauce is thick and with little visible liquid.
Season with salt and pepper to taste.  There should be about 1 1/2 C
sauce.  Serve the polenta with tomato sauce ladled over the top.
Garnish with  basil or Italian parsley.  This is EXCELLENT!  Recipe By
: Mark Hall in Reversing Heart Disease  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 255mg
Potassium: 529.9mg
Carbohydrates: 66.5g
Fiber: 12.7g
Sugar: 3.2g
Protein: 9.6g