John Myers
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Spicy Polenta Slices with Tomato Sauce
The perfect spicy polenta slices with tomato sauce recipe with a picture and simple step-by-step instructions.
Spicy polenta slices
- 200 ml Vegetable broth
- 200 ml Milk
- 150 g Polenta
- 100 g Grated mountain cheese
- Pepper
- Salt
- 1 tbsp Freshly chopped rosemary
- 2 tbsp Freshly chopped leaf parsley
Tomato sauce
- 1 Onion, finely diced
- 2 Garlic cloves, finely grated
- 1 Cinnamon stick
- 1 tbsp Raw cane sugar
- 2 tbsp Tomato paste
- 250 ml Vegetable stock
- 1 Can Pureed tomatoes
- 1 Bay leaf
- Black pepper from the mill
- Salt
- 1 tsp Dried oregano
- Oil
Otherwise
- Freshly chopped leaf parsley
Spicy polenta slices
- Bring the milk to the boil together with the vegetable stock and season with pepper. Then put the stove on the lowest flame and stir in the polenta and cook while stirring until the polenta is well swollen. Then remove the pan from the heat and stir in the cheese and chilli and season again with salt.
- Now place the polenta on baking paper and spread out flat and let cool down well. Then cut the polenta into diamonds and place them on a baking sheet lined with baking paper and grill on the top shelf in the oven preheated to 250 degrees until they have turned a nice golden brown color.
Tomato sauce
- Heat some oil in a saucepan and fry the onion and garlic until translucent, sprinkling in the sugar and adding the cinnamon stick. Then add the tomato paste and roast vigorously for a few minutes. Then deglaze with the vegetable stock and the pureed tomatoes. Add the oregano and the bay leaf and season to taste with salt and pepper and simmer at the lowest temperature with the lid closed for at least 2 hours.
finish
- Arrange the polenta slices with the tomato sauce and sprinkle with fresh parsley.
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