Baked Roman Polenta
Polenta
Ingredients · Servings 12 Polenta-Speaker
- 2 tbsp olive oil
- 500 ml chicken broth
- 2 bay leaves
- 80 g Polenta Bramata (coarse cornmeal)
- Salt
- freshly ground black pepper
- 30 g Parmesan
- 1 small onion
- 2 cloves of garlic
- 6 tablespoons olive oil
- 1 can (400 g) diced tomatoes
- Salt
- freshly ground black pepper
- 70 g grated Parmesan
- 1 tbsp butter or olive oil
- 1 handful of sage leaves from the herb pot
Method · 50 min
- For the polenta, bring olive oil, chicken broth, and bay leaves to a boil in a pot. Remove the bay leaves. Slowly whisk the polenta into the boiling liquid, stirring constantly. Mix well and bring back to a boil. Reduce the heat so the polenta remains just below a simmer and only bubbles occasionally. Season the polenta with salt and pepper, cover, and let it simmer for about 20 minutes, stirring occasionally. If necessary, add a little more broth or water; the polenta should be soft and runny. Pour the polenta onto a suitable wooden board, or alternatively, another board or a baking sheet, and let it cool completely.
- For the tomato sauce, peel and finely dice the onion and garlic. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion and garlic over medium heat until translucent. Add the diced tomatoes, season with salt and pepper, and reduce the sauce by half, stirring frequently; it should be well thickened.
- Cut the polenta into rounds about 6 cm in diameter or into diamond shapes. Heat the remaining 4 tablespoons of olive oil in a wide pan in batches, fry the polenta rounds for 2–3 minutes until golden brown, then turn them over and remove from the heat.
- Top each polenta with a spoonful of tomato sauce and sprinkle with Parmesan cheese. Place the pan in a preheated oven at 220 degrees Celsius and broil the polenta rounds until evenly golden.
- Heat butter in a small pan and fry the sage leaves in it.
- Place the polenta cakes on plates. Sprinkle with sage leaves, grate some fresh Parmesan cheese over them, and drizzle with olive oil. Serve immediately.
Polenta Bramata (coarse cornmeal)
tomato sauce
1 Dose (400 g)