3 c. water
1 1/2 c. coarse cornmeal or polenta
1/2 tsp salt, plus more for the sauce
2 tbsp olive oil
1 Small onion, diced
2 garlic cloves, minced
1 28 oz can crushed tomatoes
1/4 c. tomato paste
1 tsp dried oregano
1 tsp dried basil
2 tsp sugar
Dash of pepper
2 c fresh shredded mozzarella cheese
Preheat oven to 350 degrees.
To make crust: Lightly grease a 9 by 13 inch baking pan. In a medium saucepan, bring the water to a boil, then reduce the heat and whisk in the cornmeal in a slow, steady stream, stirring constantly, then add 1/2 tsp salt. Continue cooking and stirring until there are no lumps, about 5 minutes. Turn the polenta out into the pan and spread evenly with a spatula.
To make the sauce: In a large deep skillet or saucepan, set pan over medium heat, heat the oil and add onion and garlic and saute' for 2 minutes. Add tomatoes and tomato paste, oregano, basil, sugar, dash of salt, and pepper. Simmer until blended, about 5 to 10 minutes.
To assemble: Spread the sauce over cooked polenta. Top with cheese. Bake in oven until bubbly and just beginning to brown.