Baked polenta with tomato sauce

Ingredients for 6 servings:

• 300 g corn semolina, fine
• 1 ½ liters of chicken broth
• some olive oil
• 70 g butter
• 1 large onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 1 large can of tomatoes, peeled and diced (850g)
• 1 tsp tomato paste
• 1 shot of red wine, to deglaze
• 2 bay leaves
• some salt and pepper, from the mill
• 200 g Parmesan, freshly grated or Gruyère

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes very good with grilled meat

Bring the chicken stock to a boil with about 20 grams of butter, gradually stir in the cornmeal, add a little salt and pepper, and simmer gently for about 20 minutes until it is nice and firm. Then spread the mixture a finger-thick onto a baking sheet greased with olive oil and let it cool, then cut into slices for the gratin dish. For the tomato sauce, melt 20 grams of butter in a pan, sauté the onions and garlic in it, add the tomato paste, and immediately deglaze with a splash of red wine. Immediately add the canned tomatoes and their liquid. Add the bay leaves and let the sauce simmer gently over medium heat for about 15-20 minutes until it thickens slightly. Season the sauce well with salt and pepper and remove the bay leaves. Preheat the oven to 180-200 degrees Celsius. Grease a deep, ovenproof dish with a little olive oil. Alternate layers of polenta, tomato sauce, Parmesan cheese, and butter flakes. Finish with tomato sauce, Parmesan cheese, and butter flakes. Then bake the whole thing in the oven at 180-200 degrees Celsius for about 30 minutes. Tip: If you like, you can also refine the tomato sauce with herbs such as thyme, marjoram, sage, basil, or an Italian herb blend.