Garlic Polenta With Fire Roasted Tomato Sauce

Ingredients

• 2 Tbsp. Bertolli® Classico™ Olive Oil
• 3 cloves garlic, finely chopped
• 4 cups water
• 1 cup cornmeal
• 2 Tbsp. grated Parmesan cheese
• 1-1/4 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. dried basil leaves, crushed
• 2 cups Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce, heated

Directions

1. Heat Olive Oil in 2-quart saucepan over medium heat and cook garlic 30 seconds. Stir in water and bring to a boil. With wire whisk, stirring constantly, slowly pour in cornmeal. Reduce heat to low and simmer, stirring constantly, 5 minutes or until cornmeal thickens. Remove from heat and stir in cheese, salt, pepper and basil. Spoon into prepared baking pan; let stand to cool. To serve, cut into squares or wedges and top evenly with Sauce.