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1
In a large skillet, heat oil over medium heat until it shimmers.
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2
Add onion, celery and carrot and sweat 5-10 minutes until onion is translucent and carrot is just tender.
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3
Add garlic and saute 1 minute.
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4
Add tomatoes, crushing each one in your fist as you add it, along with their juices.
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5
Add parsley and oregano.
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6
Bring to a simmer and cook gently, uncovered, 15 minutes or until sauce reduces to about 3 cups.
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7
Add fresh basil and season with salt and pepper.
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8
In a large saucepan, bring water and salt to a full rolling boil.
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9
Slowly drizzle in the polenta, whisking constantly.
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10
Once it's all added, reduce heat to low and simmer, stirring often, until thick, about 10 minutes.
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11
Brush an 8x8x2 baking dish with olive oil.
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12
Spread 1/3 of the sauce over the bottom.
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13
Pour half the polenta over the sauce, and spread evenly.
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14
Sprinkle with half the cheese.
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15
Pour half the remaining sauce (another 1/3) over the cheese.
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16
Spread the remaining polenta over the sauce, then the remaining cheese, then the remaining sauce.
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17
Let stand at room temperature, loosely covered, 2 hours.
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18
Preheat oven to 350F Bake 25-30 minutes until bubbly around the edges and heated through to the middle (test by slipping a knife into the center for 20 seconds, then CAREFULLY touching the tip to your lower lip).
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19
Let cool 10 minutes before serving.
