Preheat oven to 450 degrees F. and lightly brush 2 shallow baking pans with oil. Separate garlic heads into cloves, discarding loose papery outer skin, but keeping skins on cloves intact, and wrap in foil. Seal tightly. Cut tomatoes into 1/2-inch-thick slices and arrange in one layer in baking pans. Sprinkle 2 teaspoons each of rosemary and thyme evenly over tomatoes and season with salt and pepper.
Put foil wrapped garlic in one of the pans with tomatoes. Roast garlic and tomatoes in upper and lower thirds of oven, switching positions of pans halfway through roasting, about 35 minutes total, or until garlic is tender and tomatoes are lightly charred. Unwrap garlic and cool slightly. Peel skins from each clove and force pulp with warm tomatoes and herbs through a food mill fitted with a small disk into a bowl.
Finely chop remaining rosemary and thyme and stir into sauce with orange juice. Season with salt and pepper.
Yield: 3 cups
In a 2-quart saucepan, stir together water, cornmeal and salt until there are no lumps. Bring to a boil over medium high heat, stirring frequently. Reduce heat to simmer; cook stirring constantly, until polenta leaves a clean path when you scrape the bottom of the pan (and your arms feel like they're falling off), about 20 to 30 minutes.
Add the butter, if desired, and stir until melted. Place in a lightly oiled loaf pan and cool thoroughly. Slice and top with tomato sauce to serve.
Recipe courtesy Dr. Paul Pechman .
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