Polenta with Italian Herbs

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Preheat broiler. Lightly oil 13 x 9-inch baking pan; set aside. Bring water to a boil over high heat in a two-quart saucepan. Slowly pour in cornmeal and then, with a wire whisk, stir continuously. Reduce heat to low, add butter, and continue stirring. Allow cornmeal to simmer for 10 minutes or until cornmeal thickens. Stir often. Remove from heat and stir in parsley and marjoram, as well as salt and pepper. Spoon into prepared baking pan; spread red sauce or pesto on top, then top with grated Fontina. Broil until cheese melts, then remove from oven. Top with a small spoonful of sauce, cut into squares, and serve.

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