Summary

Ingredients

• 125 g polenta
• 750 ml water
• 1 pinch (s) nutmeg
• 30 g butter
• 2 tablespoon parmesan, grated
• salt
• pepper
• 1 can tomato (s), chunky
• 1 onion (s), chopped
• 2 clove (s) garlic, chopped
• 1 chilli pepper (s), chopped
• some olive oil
• 2 tablespoon sugar, brown
• some red wine
• some oregano
• 200 g ricotta
• 2 handfuls basil, cut
• 2 tablespoon parmesan, grated

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Instructions

1. Bring 750 ml of salted water to the boil and pour in the polenta meal while stirring. Bring to the boil, stirring constantly, until the polenta mass is viscous and tears off the spoon. Add butter and parmesan, season with salt, pepper and nutmeg.
2. Grease an approx. 20 x 30 cm casserole dish, pour the polenta into it and let it cool.
3. Meanwhile, puree the ricotta with basil.
4. Sweat the onion, chilli and garlic in olive oil, add the tomatoes, red wine and sugar and simmer for about 30 minutes. Season to taste with salt, pepper and oregano.
5. Turn the polenta out of the baking dish and cut into triangles. Layer these back into the mold.
6. Pour the sauce over the polenta, spread the ricotta mixture on top in small flakes, sprinkle with parmesan and bake in the oven at 200 degrees for 30 minutes.
7. This recipe is easy to prepare and still tastes good on the 2nd day.