1 cup grated Parmesan Cheese plus a little extra for sprinkling at the end
1/2 tsp freshly ground pepper
salt to taste
1 1/2 cups tomato sauce
1/4 cup toasted pine nuts
Preheat the oven to 400°
While the oven is heating, add the olive oil to a small saucepan over low heat. Mince or press the garlic and add it to the oil and let it heat slowly. Do not let the garlic fry. Remove from heat.
Add the romenescos to a baking pan, add about a half a cup of water and cover with foil. Place in the over and let steam for half an hour.
Reduce the heat to 350°, remove the romanesco and generously brush with the garlic oil.
Cover and steam for 15 minutes. Repeat.
Take it out of the over, generously brush with garlic oil and return to the oven one more time but uncovered.
While the romenesco is cooking make the polenta. Add the milk and water to 4 quart sauce pan and bring to a boil. Add the cornmeal. When it starts to thicken add the Parmesan cheese and the black pepper. If using add the butter. If it seems too thick add a little milk Adjust seasoning with salt.
Heat up the tomato sauce.
To plate: Add the polenta to a bowl and surround it with tomato sauce, top with the romanesco. Grate some Parmesan on top and sprinkle with the pine nuts