Polenta slices with tomato sauce

Name: Polenta slices with tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 450 ml Milk; 7-10 Tbsp Salt; 300 g Polenta (corn semolina); 50 g grated parmesan cheese; 1 Onion; 1 Garlic clove; 6 TABLESPOONS Olive oil; 2 Branches of rosemary; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 250 g various leaf salads (e.g. rocket, radicchio, lollo bionda, picking salad); 2 (100 g each) Tomatoes; 1 (30 g) Spring onion; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Capers; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

450 ml Milk
7-10 Tbsp Salt
300 g Polenta (corn semolina)
50 g grated parmesan cheese
1 Onion
1 Garlic clove
6 TABLESPOONS Olive oil
2 Branches of rosemary
1 TABLESPOON Tomato paste
1 can(s) (425 ml) Tomatoes
250 g various leaf salads (e.g. rocket, radicchio, lollo bionda, picking salad)
2 (100 g each) Tomatoes
1 (30 g) Spring onion
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Capers
baking paper

Directions

1
Bring milk, 750 ml water and a little salt to the boil. Stir in polenta and parmesan and let it swell for 10 minutes. Spread hot polenta about 1 cm thick on a baking tray (32 x 39 cm) covered with baking paper and let it cool down. Peel onion and garlic and cut both into cubes. Heat 1 tablespoon of oil in a pot. Add 1 sprig of rosemary.
2
Sauté garlic and diced onion until translucent. Stir in tomato paste. Add canned tomatoes and simmer for about 2 minutes. Remove rosemary. Puree the sauce with the chopping stick and reduce to a creamy sauce. In the meantime, wash the salads and drain them thoroughly. Wash, clean and slice the tomatoes. Clean and wash spring onions and cut them diagonally into rings. Whisk vinegar and 3 tablespoons of oil, season to taste with salt, pepper and sugar. Add capers to the tomato sauce and season to taste with salt, pepper and sugar. Cut polenta into about 20 rectangles (about 10 x 5 cm).
3
Wash, clean and slice the tomatoes. Clean and wash spring onions and cut them diagonally into rings. Whisk vinegar and 3 tablespoons of oil, season to taste with salt, pepper and sugar. Add capers to the tomato sauce and season to taste with salt, pepper and sugar. Cut polenta into about 20 rectangles (about 10 x 5 cm). Heat 2-3 tablespoons of oil in a pan. Fry the polenta in it in portions for about 8 minutes until golden brown. In the meantime arrange salad, tomatoes and spring onion rings on plates. Sprinkle everything with vinaigrette. Place the polenta and tomato sauce on the plates. Pluck rosemary roughly and garnish plates with it
4
Heat 2-3 tablespoons of oil in a pan. Fry the polenta in it in portions for about 8 minutes until golden brown. In the meantime arrange salad, tomatoes and spring onion rings on plates. Sprinkle everything with vinaigrette. Place the polenta and tomato sauce on the plates. Pluck rosemary roughly and garnish plates with it
5
1 1/2 hours waiting time