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 Make the polenta: In a skillet cook the bacon in oil over moderate heat, stirring, until it is crisp, add the garlic and the leek, and cook the mixture
over moderately low heat, stirring, until the vegetables are softened.
In a heavy kettle bring the broth to a boil with the butter, add the corn-
meal in a slow stream, whisking, and whisk the mixture over low heat
for 15 minutes, or until it is thickened. Remove the kettle from the heat
and stir in the bacon mixture, the goat cheese, mozzarella, Parmesan,
and salt and pepper to taste. Pour the mixture into a buttered 8-inch
deep-dish pie plate and chill it, covered, for at least 30 minutes
or overnight.
Make the sauce:  On a baking sheet season the tomatoes with salt and
pepper and roast them in the middle of a preheated 350-degree F. oven
for 20 minutes. In a saucepan cook the onion, shallot, and garlic in the
oil over moderately low heat, stirring, until the vegetables are softened,
add the wine, the brother, tomatoes, and basil, and bring the mixture to
a boil. Simmer the mixture, stirring occasionally, for 30 minutes.
In a food processor or blender purée the mixture, stir in the olives and
salt and pepper to taste, and keep the sauce warm, covered.
Cut the polenta into 8 wedges and on a baking sheet bake the wedges in
the middle of a preheated 400-degree F. oven for 12 to 15 minutes, or
until they are just heated through. Transfer the polenta wedges to plates,
spoon the sauce over them, and sprinkle the parsley on top. Serves 8.

Featured Archive Recipes:
Polenta, Pure and Simple
Red and Green Polenta Torta with
Ground Pork (Marcella Hazan)
Vegetable Gratin with Polenta and Smoked
Tomato Vinaigrette (Susan Spicer)
Warm Terrine of Sausage, Peppers, Polenta,
and Mozzarella (Mario Batali)

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