Bring tomato puree to a boil and whisk in polenta and salt and black pepper. Reduce the heat and continue stirring. Add basil, red pepper flakes. Continue stirring until the mixture has thickened and leaves the sides of the pan (about 20 minutes). Pour into 6 oiled ramekins. Top with plastic wrap and refrigerate. Serving suggestion. Poke chunks of fontina or brie into the middle before serving. Broil until crusty.