bring water,salt and pepper, to boil. slowly add cornmeal, stirring constantly until well blended. reduce heat to medium and simmer for 10- 15 minutes, stirring frequently until thickened.
remove from heat and add parmesan cheese and basil. mix well.
pour into 8x4 inch loaf pan coated with cooking spray. cover and refrigerate for at least three hours until firm.
when reached desired firmness, slice polenta into 12 slices and set aside.
in sauce pan coated with cooking spray saute rosemary, thyme, mushrooms, leeks, and garlic for about 5 minutes. add tomatoes, vinegar, wine and sliced polenta. cover and cook 10-15 minutes. uncover and turn polenta slices. cook 5-10 minutes until sauce has thickened and polenta is warmed.