POLENTA: 3 cups water 1 teaspoon sea salt 2 bay leaves 1 cup cornmeal 1 tablespoon unsalted butter SAUCE: 2 tablespoons garlic oil 1 red bell pepper, seeded and chopped 1 pint button mushrooms, diced 1 24oz jar COSTANTINO'S KITCHEN PUTTANESCA OTHER: Grilled vegetables, such as Zucchini, Yellow Squash and Eggplant Freshly grated Parmesan cheese

MAKE POLENTA: Bring water, salt and bay leaves to a boil. Slowly pour in cornmeal in a thin stream, whisking constantly. Once the cornmeal is incorporated, reduce heat to low and switch to a wooden spoon. Stir constantly until thick. Mix in the butter and remove bay leaves. Grease a 9-inch square baking pan. Working quickly, spoon polenta into the greased pan, spreading it and packing it down before it sets. Refrigerate for 1 hour. Remove the polenta from the pan and, using a sharp knife or round biscuit cutter, cut into desired shape. Grill on each side just until heated through and nice grille marks are formed.

MAKE SAUCE: Heat garlic oil over medium heat. Add red pepper and cook until soft. Add mushrooms and cook until soft. Add pasta sauce and cook for 10 minutes.

SERVICE: Place polenta on the plate. Top with grilled vegetables, then sauce. Garnish with Parmesan cheese.