Note: These recipes have been adapted from "The Babbo Cookbook" by Mario Batali. Photography by Christopher Hirsheimer. Copyright 2002 by Mario Batali. Photographs copyright 2002 by Christopher Hirsheimer. Reprinted by permission of Clarkson Potter.
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds.