Baked polenta with rustic tomato sauce

Toast the polenta in a high sided nonstick saucepan over high heat for three to four minutes, stirring frequently, until it smells like popped popcorn.

Add the chicken stock and salt, whisk to prevent lumps, bring to a simmer and cook 10 to 15 minutes until the grains are swollen and tender.

Stir in the stick of butter until melted, then the grated parm until melted in.

Pour into a buttered baking dish and top with a couple more grips of grated parm.

Bake at 400F for 25 minutes until the top is browned.

For the sauce, heat about a quarter cup of olive oil in a saucepan over medium.

Fry the sliced garlic over medium about two minutes until fragrant and slightly softened.

Add the pureed can of tomatoes, then the diced can.

Bring to a simmer, lower the heat and reduce 20 minutes, until it has reduced by about 40 to 50 percent and leaves a trail behind a spatula.

Season with a strong pinch of salt and stir in 10 grams of sugar.

Let the baked polenta set 25 minutes so it is sliceable.

Cut a chunk into a low bowl, top with the garlicky tomato sauce, a lot of Parmesan and a little olive oil.