In a medium saucepan bring the 2 cups water to boiling. In a mixing bowl combine cornmeal, the 3/4 cup cold water, and the 1/2 teaspoon salt. Carefully pour cornmeal mixture into boiling water, stirring constantly with a wire whisk. Cook and stir until mixture returns to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until very thick, stirring frequently with a wooden spoon. Stir in cheese, margarine or butter, and basil. Pour cooked polenta into an 8x8x2- or 9x9x2-inch baking pan lined with foil. Cool for 1 hour. Cover and chill at least 4 hours or overnight.

To serve, lift polenta out of pan; cut into 24 triangles. In a shallow dish stir together flour, the 1/4 teaspoon salt, and 1/8 teaspoon pepper. Carefully dip polenta triangles in flour mixture to lightly coat, shaking to remove excess flour. Heat 1/2 inch oil in a large skillet. Fry polenta triangles, a few at a time, for 3 to 4 minutes or until edges are golden, turning once. Drain on paper towels. Place triangles on an ovenproof serving platter; cover loosely. Keep warm in a 300 degree F oven while frying remaining triangles. Serve immediately with Tomato-Caper Sauce. Makes 24.

Cook 1/3 cup chopped onion and 1 clove minced garlic in 1 tablespoon hot olive oil in a medium saucepan. Carefully stir in one 14-ounce can Italian-type tomatoes, finely cut up, and 2 tablespoons tomato paste. Bring mixture to boiling. Reduce heat; simmer, uncovered, about 10 minutes or until desired consistency. Stir in 1 tablespoon snipped fresh basil and 1 tablespoon drained capers.

Up to 1 week ahead, fry polenta triangles as directed. Arrange in a shallow baking pan so triangles don't touch. Cover with foil and freeze. To serve, uncover and bake in a 400 degree F oven for 25 to 30 minutes or until outsides are crispy and centers are heated through. Up to 2 days ahead, prepare sauce, cover, and chill. To serve, reheat in a saucepan.