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1
Make the sauce: The adult brings a medium pot of water to a boil, reduces it to a simmer and prepares an ice bath for the tomatoes.
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2
Scoring each with an X, the adult slides the tomatoes into the simmering water for 15 to 20 seconds and then, using a slotted spoon, removes and places them in the ice bath for about 15 seconds.
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3
If the child has knife skills, he or she can use a paring knife to core the tomatoes and then peel the outer skin.
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4
The child cuts each tomato across the middle and squeezes each half to remove the seeds.
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5
The adult chops the tomato coarsely and slices the garlic.
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6
Using a large heavy-bottomed pan over medium heat, the adult heats the olive oil until it shimmers, then adds the garlic and cooks until fragrant but not browned, about 1 to 2 minutes.
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7
The adult adds the tomatoes, simmering until slightly thickened, about 30 minutes.
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8
The child stirs occasionally.
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9
The adult chops the basil coarsely and sets it aside.
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10
Prepare the polenta: The child grates the Parmesan.
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11
The adult brings 6 cups of water to boil in a medium pot, reducing to a simmer.
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12
Under adult supervision, the child can slowly add the polenta.
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13
The adults stirs constantly until the polenta is thickened, between 10 and 40 minutes, depending on instructions on the box.
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14
As the polenta begins to thicken, the adult adds the cheese and butter.
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15
When finished, the polenta should come away from sides of the pan and be able to support a spoon.
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16
Serve topped with the tomato sauce and basil.
