Baked Polenta with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g corn rits, fine
- 1 ½ liters chicken broth
- some olive oil
- 70 g butter
- 1 large onion (s), finely chopped
- 2 cloves garlic, finely chopped
- 1 gr.can (s) tomato (s), peeled and cut into cubes (850g)
- 1 teaspoon tomato paste
- 1 shot red wine, to extinguish
- 2 bay leaves
- some salt and pepper, from the mill
- 200 g Parmesan, freshly rated or Gruyere
Print Recipe
Pin Recipe Instructions
- Bring the chicken stock with about 20 grams of butter to the boil, slowly stir in the corn grits, add a little salt and pepper and simmer gently for about 20 minutes until it is nice and firm. Then spread the mixture as thick as a finger on a baking sheet brushed with olive oil and let it cool, cut into sections for the gratin dish.
- For the tomato sauce, melt 20 grams of butter in a pan, sauté the onions and garlic, add the tomato paste and immediately deglaze with a dash of red wine and immediately add the tomatoes from the can with the liquid. Add the bay leaves and let the sauce reduce slightly over a medium heat for about 15-20 minutes until it becomes a bit thick.
- Season the sauce well with salt and pepper and remove the bay leaves.
- Preheat the oven to 180-200 degrees.
- Brush a tall, fireproof dish with a little olive oil. Layer alternately a layer of polenta, tomato sauce, parmesan and butter flakes. Finish with tomato sauce, parmesan and butter flakes.
- Then bake the whole thing in the oven at 180-200 degrees for about 30 minutes.
- Tip:
- If you like, you can refine the tomato sauce with herbs such as thyme, marjoram, sage and basil. Or an Italian herbal mixture.
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