Polenta Napoleon with Mixed Herb Pesto

Ingredients

• 2 cups milk
• 1 cup heavy cream
• 1 cup water
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 2 cups cornmeal
• 1/2 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 1/4 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sambal*
• 2 zucchini
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup tomato sauce, recipe follows
• 6 tablespoons grated Parmesan
• 1/4 cup olive oil
• 1 cup minced onion
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes
• 28 ounce can whole Italian tomatoes
• 2 tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh marjoram leaves
• 1 1/2 teaspoons chopped fresh basil leaves
• 1 1/2 teaspoons kosher salt

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