Barbecued Polenta with Barbecued-Tomato Sauce

FOR SAUCE: Place tomatoes on an uncovered barbecue directly over medium-hot coals. Cook for 5-6 minutes, turning occasionally with tongs, or till skin is blistered and charred in spots. Remove from barbecue and cool slightly. Cut tomatoes in half and squeeze out seeds; do not peel. Chop tomatoes. In a large frying pan heat oil. Add spring onions and garlic; cook for 2 minutes. Stir in chopped tomatoes, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.

FOR POLENTA: In a small mixing bowl stir together oil, basil, and sage or thyme. Cut chilled polenta into eight 2-in-thick slices. Brush both sides generously with herb-oil mixture. Cook polenta slices on an uncovered barbecue directly over medium-hot coals for 6-7 minutes, or till bottoms are golden brown. Brush tops generously with herb-oil mixture; turn and cook for 6-7 minutes longer, or till golden brown.

Arrange polenta on a serving platter; spoon sauce over top. Sprinkle with Parmesan cheese.