Polenta with tomato sauce and basil ricotta

Ingredients for 3 servings:

• 125 g polenta
• 750 ml water
• 1 pinch of nutmeg
• 30 g butter
• 2 tbsp Parmesan, grated
• Salt
• pepper
• 1 can of tomatoes, chopped
• 1 onion(s), chopped
• 2 garlic cloves, chopped
• 1 chili pepper(s), chopped
• some olive oil
• 2 tbsp brown sugar
• some red wine
• some oregano
• 200 g ricotta
• 2 handfuls of basil, chopped
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Bring 750 ml of salted water to a boil and add the polenta semolina while stirring. Bring to a boil, stirring constantly, until the polenta mixture is sticky and falls off the spoon. Add the butter and Parmesan cheese, and season with salt, pepper, and nutmeg. Grease a 20 x 30 cm baking dish, pour in the polenta, and let it cool. Meanwhile, puree the ricotta with the basil. Sauté the onion, chili, and garlic in olive oil, add the tomatoes, red wine, and sugar, and simmer for about 30 minutes. Season with salt, pepper, and oregano. Turn the polenta out of the baking dish and cut into triangles. Return these to the dish. Pour the sauce over the polenta, scatter the ricotta mixture on top in small flakes, sprinkle with Parmesan cheese, and bake in the oven at 200 degrees Celsius for 30 minutes. This recipe is easy to prepare and tastes just as good the second day.