Baked Polenta with Red Sauce | America's Test Kitchen

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed and peeled
• 7 cups water
• 1 1/2 teaspoons Salt
• 1/2 teaspoon pepper
• 1 1/2 cups cornmeal
• 3 ounces Pecorino Romano cheese, grated (1 1/2 cups)
• 1/4 cup half-and-half
• 1 (14.5-ounce) can whole peeled tomatoes
• 1/4 cup extra-virgin olive oil
• 1 onion, peeled and halved through root end
• 1 (15-ounce) can tomato sauce
• 1 ounce Pecorino Romano cheese, grated (1/2 cup)
• 1 1/2 tablespoons sugar
• 3/4 teaspoon Salt
• 1/2 teaspoon garlic powder