Polenta with Home Style Marinara Sauce

Peel the onion and garlic cloves; mince both finely.

Place the olive oil in a large stockpot and heat over medium high heat. Add minced garlic and onion. Brown lightly, about 5 to 6 minutes, stirring frequently.

Lower heat to low and add tomatoes, wine, oregano, pepper and cane sugar. Cover and let simmer for about 40 to 45 minutes, stirring occasionally.

For the polenta, place the water in a medium-sized saucepan. Bring to a boil over medium high heat. Whisk in the cornmeal slowly in a very thin stream. If you add it too fast, it will clump. Add butter. Lower heat to low and stir constantly with a wooden spoon until mixture is very thick, about 15 to 20 minutes or until it pulls away from the sides of the pan.

Pour polenta into a serving platter and top with marinara sauce and Parmesan cheese.