Instructions: Tomato Sauce: finly chop onion, garlic and carrot. in large saucepan, beat oil over medium heat; cook onion, garlic and carrot, stirring for 5 minutes.

In food processor, chop tomatoes. Add to saucepan along with basil, oregano, salt, pepper and sugar; bring to boil. Reduce heat; simmer, stirring often, for 1 hour or until thickened.

Meanwhile, in microwaveable 12-cup casserole, stir together water, cornmeal, oil and salt; cover and cook at High, whisking occasionally, for about 12 minutes or until thickened. Scrape into lightly greaded 11x7-inch baking dish. Spread tomato sauce over top; sprinkle with mozzarella and Parmesan. Bake in 350F 180C oven for 15 minutes or until cheese is bubbly.

Broil for 2 minutes or until golden brown.

Variation: Stove-top Polenta: Omit vegetable oil. Increase water to 4 cups.

In large saucepan, bring water and salt to boil over high heat; reduce heat to low. Gradually shisk in cornmeal; cook, stirring often, for 20-25 minutes or until thickened.

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