Hearts of Palm Parm - three

Method

• Preheat the oven to 425 degrees F with a rack set on the middle shelf.
• Place the hearts of palm onto several layers of paper towels to absorb any excess liquid.
• Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer.
• Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total.
• You may need to do this in two batches to avoid crowding the skillet.
• Transfer to a baking sheet or large plate.
• Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat.
• Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes.
• Add the garlic and cook until just softened, stirring constantly, about 1 minute.
• Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using.
• Bring to a boil, and then reduce to a simmer.
• Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed.
• Carefully pour the sauce into a 13- by 9-inch baking dish.
• Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese.
• Bake until the cheese is lightly golden brown, about 10 minutes.
• Allow to sit at room temperature for 5 minutes before serving.
• Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.