Polenta Gratin with Tomato Sauce
Polenta Gratin with Tomato Sauce – Polenta is very popular in Italy. It is served as a side dish, like regular porridge. Cooled and chopped polenta can be grilled with vegetables, or baked in the oven with vegetables, sauce and lots of cheese. This recipe is very simple and practical, if you cooked polenta yesterday and did not calculate the amount, you can put the rest on a flat plate and set aside, and bake it with tomato sauce and cheese the next day.
Polenta Gratin with Tomato Sauce Ingredients
- Parmesan cheese 75 g
- For polenta
- Cornmeal 50 g
- Water 200 ml
- Nutmeg 1 pinch
- Ground paprika 1 tsp
- For sauce
- Garlic 2 clove
- Tomatoes 450 g
- Tomato paste 1 tbsp
- Olive oil 2 tbsp
Polenta Gratin with Tomato Sauce Recipe
The recipe for polenta gratin with tomato sauce is very simple. First you need to prepare the polenta. Boil water in a saucepan and stir in the corn flour with a wooden spatula. You need to stir constantly, otherwise the porridge will be lumpy. Add paprika, nutmeg and salt to the finished porridge. Put the finished polenta on a flat dish, flatten and let cool.
While the polenta is cooling, you can prepare the sauce. Finely chop the garlic and onion. Scald the tomatoes with boiling water, remove the peel and chop finely. Cheese grate on a fine grater.
Pour olive oil into the pan, add garlic, mix and as soon as the smell of garlic goes, add onion. When the onion becomes translucent, add chopped tomatoes and stir. Next, add tomato paste, a small amount of water, just a few tablespoons, salt, pepper and cook, covered with a lid for 8-10 minutes.
Cut the cooled polenta into 5 cm squares. Put everything in a baking dish alternating layers of polenta and tomato sauce. Sprinkle with grated cheese on top and put in an oven preheated to 180 degrees for 25 minutes. Or until cheese is melted and golden. Serve polenta immediately.