Polenta Cakes with Tomato Sauce
Polenta cakes with tomato sauce is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g cornmeal
- 1 l vegetable broth (from the jar)
- 1 tsp thyme leaves
- 70 g Parmesan
- oil (for frying)
- 600 g tomatoes
- 2 shallots
- 2 Garlic cloves
- 2 tsp thyme leaves
- 3 tbsp olive oil
- 50 g black olives (seedless, roughly chopped)
Instructions
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1.
Bring broth to a boil, add cornmeal and simmer gently for 5 minutes while stirring. Mix in thyme, cheese, salt, and pepper, then let rise for 15 minutes. Rinse a baking sheet with cold water, spread the polenta mixture on it, and allow to cool. Cut circles about 10 cm in diameter from the cooled mass.
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2.
Briefly blanch tomatoes, shock them, peel, quarter, deseed, and roughly chop. Peel and mince shallot and garlic; sauté in hot oil until translucent, add tomatoes and simmer for about 10 minutes. Stir in thyme and season with salt and pepper. Add olives and warm through.
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3.
Heat oil in a wide pot. (The oil is hot enough when small bubbles rise on the stick of a wooden spoon placed in it.) Fry polenta portions to a golden yellow; keep warm in an oven at 70°C.
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4.
Serve polenta with tomato sauce.
