In a high-sided non-stick saucepan, toast polenta over high for 3-4 mins, stirring frequently until it smells like popcorn.

Whisk in stock & salt (7g) to the toasted polenta, bring to a simmer and cook for 10-15 minutes until tender.

Stir in the butter until melted, then add parmesan,, stirring until fully incorporated.

Preheat the oven to 400°F (200°C). Transfer the cheesy polenta into a buttered baking dish, top with additional grated Parmesan cheese, and bake for 25 minutes.

While that cooks, prepare the tomato sauce. In a saucepan, heat about ¼c olive oil over medium heat and add sliced garlic. Cook for 2 minutes until fragrant and slightly softened.

Add pureed and diced tomatoes from the cans. Bring to a simmer and reduce for 20 minutes.

Season the sauce with a pinch salt and sugar.

Once the polenta is baked, let it set for 20 minutes before serving. Cut into squares and top with the prepared tomato sauce.

Garnish with additional parmesan, and a drizzle of olive oil