Polenta sauce tomate

• 450 g/1 lb yellow cornmeal
• 1.2-1.5 litres/2–2½

Bring the water to the boil. Pour the cornmeal in slowly, stirring constantly with a wooden spoon. Continue cooking for 20–30 minutes, stirring frequently, until the polenta is thick and soft and leaves the sides of the pan easily; add a little more water if necessary. Just before serving, stir in the butter and 100