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Print this Recipe    Polenta Tomato Sauce

Broiled Polenta with Winter Tomato Sauce
Yield: 4-6 servings

375 g polenta, made up as pack instructs
125 g Fontina cheese, grated
2 tablespoons olive oil
1 large onion, chopped
salt
1 clove garlic, chopped
1 800 g can tomatoes, including juice
1 tablespoon fresh parsley, chopped
Parmesan cheese

In a bowl stir together the warm polenta and Fontina until smooth.
Pour the polenta into a lightly oiled shallow 1.5 litre bowl and
cool.

In a large frying pan heat the oil over a moderately high heat
until hot but not smoking and saute the onion with salt to taste,
stirring, until golden and tender, about 10 minutes. Add the garlic
and saute, stirring, for 1 minute. Add the tomatoes with juice,
stirring to break up the tomatoes, and simmer, covered, for 30
minutes. Stir in the parsley. Keep the sauce warm.

Preheat the grill. Unmould the polenta onto a cutting board and
cut into 2 cm thick slices. Arrange the slices in one layer in a
lightly oiled shallow baking tin and brush the slices with additional
oil. Grill the polenta about 7-8 cm from the heat until the edges
are golden, about 5 minutes. Turn the polenta over and grill until
the edges are golden, about 3 minutes more. Arrange the polenta
on a platter and spoon the sauce over it. Serve the polenta with
Parmesan.

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