Grilled Polenta with Tomato Sauce

Instructions

1. Prepare the polenta
   In a large saucepan, bring the broth to a boil. Slowly whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 30-40 minutes until thick and the grains are tender. Add 1/2 teaspoon salt halfway through cooking.
2. Finish and set the polenta
   Once the polenta is cooked, stir in the butter and grated Parmesan until melted. Pour the polenta into a 9x13 inch baking dish lined with parchment paper, spreading it evenly to about 1/2 inch thickness. Let cool completely, then refrigerate for at least 1 hour or overnight until firm.
3. Make the tomato sauce
   While the polenta is setting, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the crushed tomatoes, oregano, remaining 1/2 teaspoon salt, and red pepper flakes if using. Simmer on low heat for about 25-30 minutes until slightly thickened, stirring occasionally. Stir in the fresh basil at the end.
4. Cut and grill the polenta
   Once set, turn the polenta out onto a cutting board and cut into 12 squares or triangles. Heat a grill pan or non-stick skillet over medium-high heat. Brush both sides of the polenta pieces with the remaining tablespoon of olive oil. Grill for 3-4 minutes per side until crispy and golden with nice grill marks.
5. Serve
   Arrange the grilled polenta on plates, top with warm tomato sauce, sprinkle with additional Parmesan cheese and garnish with fresh basil leaves. Serve immediately while still warm and crispy.