Preparation for the polenta: In a medium saucepan, bring chicken broth to a boil; whisk in polenta until thick, about six to eight minutes. Transfer to a 9- by 12-inch buttered baking dish or sheet pan and spread polenta with a wet rubber spatula. Cover with plastic wrap and chill until firm for at least three hours or overnight. Preparation for the sauce: Heat oil in a large saucepan. Add onions and saute until soft. Add tomatoes, tomato paste and garlic. Cook to blend. Add basil and season with salt and pepper. Preparation for the cheese blend: In a medium bowl, combine cream cheese, ricotta cheese and egg. Beat vigorously to blend. Blend in remaining cheeses, reserving some extra for the top. To complete the dish: Preheat oven to 400 degrees. Cut polenta into 3- by 3-inch squares and again in half horizontally, for a total of 12 squares. Arrange six squares on the bottom of a baking dish. Drop cheese mixture over polenta slices and spoon sauce over each. (The cheese will melt during baking and evenly distribute.) Top with reserved polenta slices, then more cheese and more sauce. Place in oven, uncovered and cook until sauce is hot and cheese is bubbly. Serves 8. Comments: This dish can be assembled a day ahead and baked before your guests arrive Polenta is the name given to fine, golden cornmeal in Italy, where it is made into the soft savory mass of the same name. It differs from the familiar American cornmeal because it is ground finer, less coarse. It is great served with a variety of fish, game and meat dishes or just a simple tomato sauce with some sauted mushrooms. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 156 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com