Crispy Polenta with Spicy Tomato-Basil Sauce

Polenta

• 8 cups water
• 5 tablespoons, divided
• 2 teaspoons salt
• 2 cups polenta
  
• 1/4 teaspoon freshly ground
• Fresh basil sprigs

Basil Sauce

• 4 1/2 cups canned crushed tomatoes with added puree, divided
• 1/4 cup pine nuts
• 4 1/2 tablespoons extra-virgin olive oil
• 3/4 cup finely chopped onion
• 4 large garlic cloves, minced
• 1 teaspoon fennel seeds (finely crushed in plastic bag)
• 3/8 teaspoon (or more) dried crushed red pepper
• 1/2 cup finely chopped fresh basil, divided
• 1/3 cup dry white wine
• 1 teaspoon dried oregano
  

For the Sauce
Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.

Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.

For the Polenta
Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.

Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.

Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.

Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.