In a frying pan with olive oil, sauté garlic until it is almost blackened, then add the bacon and continue sautéing until the bacon is crisp.

Drain excess oil from pan and pour in the passata, basil, oregano, pepper and wine. Simmer on low for about 20 minutes.

While the Ragu is simmering, start preparing the polenta. Begin boiling 2 3/4 cups of water.

In a separate bowl, combine the corn meal and salt with the remaining cup of water.

Once the water starts boiling, slowly add the cornmeal/water combo into the boiling water and stir constantly. Also add the butter. Stir constantly.

Lower heat to a simmer, cover, and continue simmering for 15 to 20 minutes, stirring often. About halfway through, add the Parmesan cheese and continue stirring.

Spoon the polenta into bowls and top with the bacon Ragu. Add more Parmesan cheese, if desired.

Buon appetito!