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1
Preheat the broiler.
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2
Set the oven rack about 3 inches from the heat In a large, heavy saucepan, bring the milk, sea salt, and nutmeg to a boil over high heat.
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3
(Watch it carefully, because milk will boil over quickly.)
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4
Add the polenta in a steady stream; stirring constantly with a wooden spoon, cook until it is thickened and leaves the side of the pan as it is stirred, about 2 minutes.
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5
Remove the pan from the heat.
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6
Stir in the cream and half of the cheese, stirring to blend thoroughly.
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7
Pour into a 1-quart gratin dish, evening out the top with a spatula.
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8
Sprinkle with the remaining cheese.
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9
Place the gratin dish on the oven rack and broil until the cheese is golden and bubbling, 1 to 2 minutes.
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10
Serve, with warm tomato sauce alongside.
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11
In a large skillet, heat the oil, onions, garlic, and salt over moderate heat.
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12
Cook just until the onions are soft and translucent, 3 to 4 minutes.
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13
Place a food mill over the skillet and puree the tomatoes directly into the pan.
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14
Add the bouquet garni and stir to blend.
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15
Simmer, uncovered, until the sauce is thickened, about 15 minutes.
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16
Taste for seasoning.
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17
Remove and discard the bouquet garni.
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18
The sauce may be served immediately, stored in the refrigerator for up to 2 days, or frozen for up to 3 months.
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19
About 3 cups
