Polenta with Chunky Tomato Sauce and Pecorino Romano

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.5 cups cornmeal instant uncooked
• 1 teaspoon olive oil extravirgin
• 3 tablespoons basil fresh thinly sliced 12 leaves
• 1 tablespoon marjoram fresh minced
• 1 ounce pecorino romano cheese shaved
• 2 ounces pecorino romano cheese grated
• 0.5 teaspoon salt 
• 0.3 cup shallots thinly sliced 1 large or 2 small shallots
• 2.5 cups tomatoes chopped 2 large
• 6 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• grill
• cookie cutter

Directions

1. To prepare polenta, place cornmeal in a large saucepan. Gradually add water and 1/2 teaspoon salt, stirring constantly with a whisk. Bring to a boil. Reduce heat to medium; cook 15 minutes, stirring frequently.
2. Remove from heat; stir in grated cheese. Spoon polenta into a 13 x 9-inch pan coated with cooking spray, spreading evenly. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
3. To prepare sauce, combine tomato and next 6 ingredients (through pepper) in a medium bowl; set aside.
4. Prepare grill.
5. Cut polenta into rounds using a 2 1/2-inch cookie cutter; coat both sides of rounds evenly with cooking spray. Grill polenta 5 minutes on each side or until golden brown.
6. Serve with tomato sauce, and sprinkle with shaved cheese.
7. Serve immediately.