This is a recipe adapted from Chef Bill Granger. 8oz instant polenta 3 tbs olive oil 12oz fresh ricotta 1/4c finely grated parmesan cheese pepper to taste salt to taste 2x 15oz tin chopped tomoatoes 1tsp sugar 3 garlic cloves Small amt chopped basil Mix polenta according to directions on box. Lightly oil a pan with a small amt of the olive oil and pour cooked polenta into the dish, spreading evenly. Let the polenta cool and set in the dish, then turn out on to cutting board and cut in to small sqares or any shape you desire (you can use cookie cutters for fun toddler friendly shapes). To make the sauce place tin tomatoes in saucepan over medium heat and cook 15 minutes, stir when needed. Add 2 tbs olive oil, pinch salt, 1 tsp sugar, 2 crushed garlic cloves and a dash of freshly ground black pepper. Cook 1 minute and remove from heat. Lightly grease 4 individual oven proof dishes and place a few of your polenta shapes in a single layer over lapping each other, in each dish. Pour tomoto sauce over polenta and sprinkle ricotta and parmesan cheese over the top. Add a pinch of pepper, salt and fresh basil. Bake 30 minutes at 400deg F or until cheese is melted and golen. Enjoy!