Polenta Casserole

I've made lots of variations of this recipe: using ground meat or chunks of meat; an Italian version or a Mexican version; starting from scratch or using leftovers, etc. Here are the basics for the Italian version, starting from scratch: you need about 3 cups of sauce, so brown the meat (if you don't have burger, cut into small chunks or slices), some onion, garlic, and any other vegetables or spices you like in tomato sauce (I use lots of red pepper flakes, a little oregano and basil) and add a large can of tomato sauce or crushed tomatoes. Let it simmer for about 15 minutes. Meanwhile, boil 4 cups of water. When the water is boiling, add a teaspoon of salt and whisk in 1 cup of cornmeal. Turn heat to low and stir frequently. Grease a pan--about 8x8--and put a little tomato sauce on the bottom. Next, spoon in 1/2 of the cornmeal and even it out. Cover with about a cup of grated cheese (any kind, but something that melts well, like mozzerella, and parmesan to add more flavor) and 1/2 of the remaining sauce. Spoon in the rest of the cornmeal, even it out, and cover with the rest of the sauce. Top with another cup of grated cheese. Now, it's best if you let it sit at room temperature for a couple hours to let the cornmeal set. Bake at 350 for 45 minutes.