Ingredients

• 1 cup polenta or yellow cornmeal
• 1 can (14.5 oz. or 400g) crushed tomatoes with basil
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and black pepper to taste

How to make Tomato Polenta directions

• 1

  Boil 4 cups of salted water in a pot. Add the cornmeal slowly and whisk the mixture 15 to 20 minutes until it thickens. Transfer the mixture to a 7 x 11 inch greased dish. Place the dish in the refrigerator and let it cool completely. Once the polenta is cooled, cut it into squares.

• 2

  Place the polenta in a buttered sauté pan and cook the polenta until its golden brown on each side. Heat olive oil in a separate sauté pan. Add garlic and tomatoes and cook them for 2 to 3 minutes until the sauce thickens. Place the polenta in a platter, cover it with the tomato sauce, and serve.