Bring water to a boil and slowly whisk in corn meal. Let it simmer until it thickens. Pour corn meal into a greased pan and spread evenly to approximately 3/8 of an inch thick. Let cool completely.

When cool, cut batons using a sharp knife. The batons should be about the length and width of your index finger.

In a bowl, mix the parmesan cheese and bread crumbs. Dip batons in the egg and roll in the bread crumbs. Fry batons until golden brown.

Heat oil, garlic and onion until tender. Add tomatoes, basil and liquid smoke. Let simmer until tomatoes become soft.