Tomato-Artichoke Polenta

Ingredients:

• 2 pounds ripe tomatoes
• 1 1/2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 5 tablespoons chopped Italian parsley
• 1/8 teaspoon crushed red pepper flakes
• 2 (6 oz) jars marinate artichoke hearts
• 1 1/2 quarts water
• 2 cups instant polenta
• 6 tablespoons freshly grated Parmesan cheese

Directions:

Cut tomatoes in 1/2" chunks. Heat oil in large heavy bottomed saucepan and cook onions, garlic, basil, oregano, 4 tablespoons parsley, crushed pepper flakes over low heat for 5 minutes, stirring occasionally.

Add tomatoes to the pan, season with salt and pepper to taste and simmer, uncovered for about 45 minutes, stirring occasionally.

Drain the marinade from the artichokes and add to sauce. Reserve artichokes. Simmer for another 15 mins. Cut the artichokes into quarters and add to sauce. Simmer another 15 minutes until sauce thickens. (Can be made ahead up to this point).

Lightly grease a 9x13x2 baking dish and set aside. Preheat oven to 375.

To make polenta, bring water to a boil in a large saucepan. Reduce heat to a simmer and slowly add polenta, stirring constantly with a wooden spoon, about 3 minutes. It should be thick but of a spreadable consistency. If necessary add a bit more water. Salt and pepper to taste and stir in 4 tablespoons Parmesan cheese.

With rubber spatula, spread half polenta evenly on bottom of baking dish, then 4 cups of tomato/artichoke sauce, then remainder of polenta. Sprinkle with remaining 2 tablespoons Parmesan and bake 20 mins, sprinkle with rest of parsley and return to oven for 10-15 mins or until slightly brown and bubbly. Let rest 10 minutes before cutting. Meanwhile, heat remaining tomato artichoke sauce. Cut polenta into 10-12 serving pieces and spoon hot sauce on top.