Summary

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

1. 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.
2. 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.
3. Season the sauce well with salt and pepper and remove the bay leaves.
4. Preheat the oven to 180-200 degrees.
5. 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.
6. Then bake the whole thing in the oven at 180-200 degrees for about 30 minutes.
7. Tip:
8. If you like, you can refine the tomato sauce with herbs such as thyme, marjoram, sage and basil. Or an Italian herbal mixture.