Truth be told: you could make this dish with any nice tomato sauce recipe you have--you don't need to have a drop of honey in the house (or garlic scapes for that matter; just substitute some minced garlic cloves). But this is a blog about cooking with honey, so there's honey in this dish!
For the polenta:
3 cups chicken broth (or vegetable broth, or even water if you'd prefer--though you may need a bit more salt)
1 cup of polenta (or coarsely ground corn meal)
2 tablespoons butter
1/4 cup finely grated Parmesan cheese
pinch of salt
For the honey tomato sauce:
3 tablespoons olive oil
4-6 garlic scapes (about 4 inches long), chopped
1 28-ounce can of whole tomatoes, chopped
1/8 cup honey
1 tablespoon vodka
4-6 good sized basil leaves, minced
pinch of red pepper flakes (optional)
salt to taste.
Heat a frying pan over medium high heat and add the olive oil, letting it heat for about 30 seconds or so. Add the minced garlic scapes with a pinch of salt and saute for about 1-2 minutes, being careful not to let the scapes brown.
Fold the leaf over the polenta and cheese like you're making a burrito: fold the side closest to you up first then fold over the two edges. Roll until the leaf fully covers the polenta, cheese and sauce.
Place the roll in the prepared pan and continue making the rest of the rolls until you fill the pan. Top the rolls with the remaining tomato sauce then top it all with Parmesan cheese.