Polenta with tomato sauce recipe

Polenta is made with dried, ground corn and can work as a good alternative to pasta, potatoes or rice. It’s a staple dish in northern Italy and is also used to make a lot of dishes (like cornbread and Hush Puppies) in the deep-south States of the US. Give this Italian-inspired polenta with tomato sauce recipe a whirl if you’re looking for an alternative to pasta and tomato sauce.

Ingredients (serves 4)

350g cornflower

Cirio chopped tomatoes

1tbsp butter

50g Parmesan

2 cloves garlic

4tbsp extra virgin olive oil

Method

Boil a pan of salted water, then add the flour. Cook for 30 minutes, stirring occasionally, to prevent the polenta from sticking to the pan.

Meanwhile, fry the garlic for five minutes, then add the Cirio chopped tomatoes and a pinch of salt. Cook for 20 minutes.

When the polenta is cooked, add a clove of garlic and the butter and stir for three minutes. Split the polenta into individual bowls.

Pour the tomato sauce over the polenta, and add a sprinkle of Parmesan.

Recipe courtesy of Cirio