Polenta slices with zucchini and tomato sauce

Ingredients for 4 servings:

• 300 g corn semolina (polenta)
• 800 ml water
• 2 garlic cloves, very finely diced
• 2 onions, very finely diced
• 2 zucchinis
• 2 can/n tomatoes (Pizza tomatoes)
• 50 g Parmesan
• oregano
• rosemary
• Thyme
• lovage
• basil
• salt and pepper
• olive oil
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Heat a little olive oil in a pan and fry about half of the garlic and onion. Then add oregano and thyme to taste, pour in the water, and bring to a boil. Slowly add the polenta while stirring, bring to a boil briefly, then remove from the heat. Season with salt, pepper, and grated Parmesan cheese, and spread into a baking dish lined with cling film. The filling should be about 2-4 cm high, depending on your taste and the size of the dish. Let the polenta cool in the dish for an hour. Turn out the polenta, cut it into squares or diamonds, and place it on a baking sheet lined with baking paper, leaving some space between the slices. Use a vegetable peeler to cut off some Parmesan shavings and top the polenta slices with them. Bake in the oven at 200°C until crispy and golden. Meanwhile, heat the olive oil and fry the remaining garlic and onion. Coarsely grate the zucchini and fry for 2-3 minutes. Add the tomatoes, bring to a boil, and season with spices. If the tomato sauce is too acidic, you can reduce it with a little sugar to taste. Serve the tomato sauce with the polenta slices.