Instructions: If youre looking for something fabulous to serve with red sauce, try this rustic polenta dish. Its easy to make, and the polenta can be made up to three days ahead.

Lightly grease a 9- by 5-inch loaf pan. In large saucepan, bring water to a boil; add salt. Remove from heat and stir in polenta. Return to medium-low heat and cook, stirring with a wooden spoon, for 5 minutes, until polenta is thick and soft. Pour polenta into prepared pan and cool, preferably overnight.

Preheat oven to 375 degrees. Lightly grease an 8- or 9-inch square baking dish. In small bowl, mix Parmesan and Romano cheeses. Cut cooled polenta into 1/4-inch thick slices.

Arrange layer of polenta over bottom of dish. Cover with about 1 cup sauce, and 1/4 cup cheese mixture. Repeat layers two times, then end with layer of polenta. Sprinkle surface with remaining cheese. Cover loosely with foil and bake 20 minutes. Uncover and bake until polenta and sauce are bubbling hot, 10 minutes. Let stand for 5 minutes before serving.

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