6 servings hand-torn basil leaves fresh for garnish
14 ounce canned tomatoes diced canned
28 ounce canned tomatoes crushed canned
1.5 teaspoons fish sauce
6 cloves garlic minced
42 ounce hearts of palm whole drained canned
6 servings kosher salt
0.5 cup olive oil extra-virgin
3 ounces parmesan finely grated
1.5 cups quick-cooking polenta cooked
1 pinch pepper flakes red crushed
1 large onion yellow
Equipment
bowl
frying pan
baking sheet
paper towels
oven
baking pan
Directions
Preheat the oven to 425 degrees F with a rack set on the middle shelf.
Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet.
Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
Add the remaining oil to the same skillet over medium-high heat.
Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes.
Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish.
Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese.
Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.
