Baked polenta

Ingredients for 4 servings:

• 200 g polenta
• 2 large onions
• 1 clove(s) garlic
• 750 g beefsteak tomatoes
• Oil for the tray
• 2 tbsp olive oil
• 250 g minced beef or lamb
• 1 bunch mixed herbs (thyme, oregano, rosemary)
• Salt and pepper, black
• 100 g Parmesan, freshly grated
• 3 tbsp butter, liquid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Stir the polenta semolina into 1 liter of boiling salted water and simmer over very low heat for 30 minutes. Spread the hot polenta onto a lightly oiled baking sheet and let it cool completely. Peel and finely dice the onions and garlic. Peel and finely chop the tomatoes. Grate the cheese. Fry the onions and garlic in oil until translucent, then brown the meat in it. Add the tomatoes. Simmer everything for 30 minutes. Chop the herbs and mix in, season the sauce to taste. Cut the polenta into 2 cm wide strips and layer in a greased baking dish, spread the sauce on top and sprinkle with cheese. Finish with polenta, drizzle with butter, and sprinkle with the remaining cheese. Bake for 20 minutes at 200 degrees Celsius (top/bottom heat) (gas mark 3).