Homemade tomato sauce with polenta slices

Name: Homemade tomato sauce with polenta slices
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 ml Milk; 7-10 Tbsp Salt; 50 g + 2 tablespoons butter or margarine; 150 g Polenta (corn semolina); 4 TABLESPOONS Pine nuts; 1 kg Tomatoes; 2 Onions; 2 Garlic cloves; 4 Branches of rosemary; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 g yellow and red cherry tomatoes; 2 TABLESPOONS Sugar; 1-2 TABLESPOONS dark balsamic vinegar; 200 ml Vegetable broth (instant); baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 ml Milk
7-10 Tbsp Salt
50 g + 2 tablespoons butter or margarine
150 g Polenta (corn semolina)
4 TABLESPOONS Pine nuts
1 kg Tomatoes
2 Onions
2 Garlic cloves
4 Branches of rosemary
2 TABLESPOONS Oil
7-10 Tbsp Pepper
150 g yellow and red cherry tomatoes
2 TABLESPOONS Sugar
1-2 TABLESPOONS dark balsamic vinegar
200 ml Vegetable broth (instant)
baking paper

Directions

1
Bring milk, 250 ml water, 1 teaspoon salt and 50 g fat to the boil. Stir in polenta and let it swell for 10 minutes. While still hot, spread on 1/3 of a baking tray lined with baking paper and let it cool down.
2
Meanwhile roast the pine nuts in a pan without fat, remove them. Carve tomatoes crosswise, blanch with boiling water, rinse and peel the skin. Cut the tomatoes into pieces. Peel onions and garlic and dice finely.
3
Wash the rosemary and remove the needles from 2 stems. Heat 1 tablespoon of oil in a saucepan. Sauté the onions, garlic and rosemary. Add tomato pieces and simmer for about 5 minutes. Season with salt and pepper.
4
Wash the cherry tomatoes, dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the cherry tomatoes briefly, sprinkle with sugar and allow to caramelize slightly. Deglaze with vinegar and stock, bring to the boil and add to the tomato sauce.
5
Sprinkle pine nuts over it. Cut the polenta into rhombs. Heat 2 tablespoons of fat in a frying pan and fry the polenta rhombs in it for about 3 minutes on each side until golden brown. Arrange the rhombs with tomato sauce on plates.
6
Garnish with the rest of the rosemary.