Beans: Polenta Tomato Sauce by Recipe Cottage

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	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.