Polenta alla Romana

A tasty side dish with grilled meat or a small lunch or light dinner with a fresh green salad.

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To prepare the polenta:

1               small onion

2               garlic cloves

3 tbsp       Olive oil

1-1,5 l      chicken broth

2               bay leaves

170 g        polenta
                 how to make Polenta

                 salt, pepper

30 g          freshly grated parmesan cheese

To prepare the tomato sauce:

3 tbsp       Olive oil

1               onion, cubed

2               garlic cloves, chopped

800 g        canned tomatoes, chopped

1               bay leave

1               chili pepper

2               sprigs thyme

1               sprig rosemary

2               sprig oregano

                 salt, pepper, sugar

5 tbsp       Olive oil

70 g          freshly grated parmesan cheese

4               garlic cloves

10             sprig fresh thyme

• Cut the onion and the garlic into smallest dice. Heat the olive oil in a pot to medium heat, add onions and garlic and sauté until translucent. Add 1 liter of the chicken broth and bay leaves. Bring to a boil and then slowly trickle in the polenta stirring constantly with a wire whisk. Bring to a boil once more, then reduce the heat to low. Season with salt and pepper. Cover and let cook app. 30-45 minutes stirring occasionally. If needed add some more broth. The polenta should be soft and fluent. After the cooking time whisk in 30 g of Parmesan cheese.
  
• Remove the bay leaves and pour the polenta onto a wooden board or a baking sheet covered with waxed paper and let cool completely.
  
• For the tomato sauce heat the olive oil in a saucepan and add the onion and garlic and sauté for a couple of minutes until soft. Add tomatoes, bay leave and chili pepper. Let cook uncovered over medium heat.
  
• Wash and pat-dry the herbs. Take off the leaves and finely chop them. Add them to the sauce after 40 minutes and let simmer 10 to 30 minutes more until most of the fluid has evaporated. Stir from time to time.
  
• Season with salt, pepper and sugar.
  
• Cut the Polenta with a round cookie cutter (6cm) or with the knife in the desired shape.
  
• Heat the olive oil in an oven safe frying pan and fry the polenta on each side for three minutes.
  
• Take from the stove and  place one tablespoon of tomato sauce onto each polenta cookie. Sprinkle with parmesan cheese.
  
• Peel the remaining garlic cloves and crush them slightly. Add garlic and thyme sprigs to the pan and gratinate in the preheated oven (220°C) until the cheese takes some colour.

steamed eggs with polenta- by RouxBe