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1
Preheat the oven to 425 degrees F with a rack set on the middle shelf.
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2
Place the hearts of palm onto several layers of paper towels to absorb any excess liquid.
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3
Season lightly with salt.
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4
Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer.
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5
Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total.
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6
You may need to do this in two batches to avoid crowding the skillet.
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7
Transfer to a baking sheet or large plate.
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8
Discard the used oil and wipe out the skillet.
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9
Add the remaining oil to the same skillet over medium-high heat.
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10
Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes.
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11
Add the garlic and cook until just softened, stirring constantly, about 1 minute.
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12
Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using.
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13
Bring to a boil, and then reduce to a simmer.
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14
Simmer, uncovered, for 15 minutes.
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15
Season with additional salt if needed.
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16
Carefully pour the sauce into a 13- by 9-inch baking dish.
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17
Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese.
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18
Bake until the cheese is lightly golden brown, about 10 minutes.
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19
Allow to sit at room temperature for 5 minutes before serving.
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20
Top with the basil.
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21
To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.
