Spinach Polenta

In saucepan, bring the 2 1/4 cups water to boil. In bowl, combine the cornmeal, 1 cup cold water, Tabasco, and salt. Slowly add to boiling water, stirring constantly. Cook and stir until mixture returns to boil; reduce heat. Cook 10 to 15 minutes more or until very thick, stirring frequently. Spray a 9" pie plate with no-stick spray. Pour half of the mixture into pie plate; spread evenly. Sprinkle with mozzarella cheese and half the Parmesan cheese. Top with the spinach. Spoon remaining cornmeal mixture over top and spread evenly (add a little water if you need to). Sprinkle with remaining Parmesan cheese. Cover and refrigerate at least 4 hours or overnight until firm. Bake in 400F oven 30-35 minutes or until golden and heated through. Meanwhile, heat tomato sauce; spoon over polenta slices. Serves 4. The original recipe called for 3/4 cup chopped green pepper instead of the spinach; that's good too--but of course I used mixed colors of the pepper.