• 6 tablespoons extra-virgin olive oil
• 1 onion , finely diced
• 1 carrot , finely diced
• 1 stalk celery , finely diced
• Cayenne pepper to taste (start with 1/8 teaspoon)
• 6 cloves garlic , minced
• 8 salt-packed anchovy fillets , rinsed and coarsely chopped
• 1 1/2 cups tomato sauce
• 2 teaspoons salt , plus more to taste
• 1 cup cornmeal

Heat 3 tablespoons olive oil in a medium sauté pan or skillet over medium heat, and add onion, carrot, celery and cayenne. Sauté until onion is translucent, about 3 to 5 minutes. Add garlic and anchovies; cook, stirring frequently, until anchovies begin to melt and garlic is fragrant, 2 to 3 minutes. Add tomato sauce, reduce heat, and gently simmer 10 minutes. Stir in remaining olive oil.

In a medium, heavy saucepan, bring 6 cups water to a boil. Add salt and gradually whisk in cornmeal; continue whisking until polenta starts to thicken. Reduce heat to low and simmer 25 to 30 minutes. Using a wooden spoon, stir frequently to prevent polenta from sticking to bottom and burning. If polenta becomes too thick, add a ladle or two of water. Taste and adjust seasoning if necessary.

Ladle polenta into warmed bowls; top with sauce.