For the topping:
2 medium onions, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 green pepper, chopped
6-7 medium tomatoes, peeled, seeded, chopped, or a 28oz can tomatoes, drained
pinch sugar
2 tbsp chopped fresh parsley, oregano, thyme, mixed
salt and pepper

For the polenta base:
3 1/2 c. water
1 tsp salt
1 c. yellow cornmeal
2 eggs
1/3 c. grated Parmesan cheese
olive oil

Cook onions and garlic in oil until soft, add the rest of the sauce ingredients, simmer 30 min until quite dry. Set aside.
Bring water and 1 tsp salt to a boil, pour in cornmeal in a slow stream, stirring. Continue stirring for 15 minutes. When dry, cool slightly, stir in eggs, spread into a pie pan. Pat and smooth with wet fingers until it forms a thin pie shell. Place tomato topping in it, sprinkle with parmesan and olive oil, bake at 350 for 45 minutes.

Source: Summer Food by Judith Olney