|3-4 tbsp olive oil||1 tsp crushed red pepper flakes|
|1 onion, finely chopped||1 x 14 oz (400 g) can diced tomatoes, with juices|
|sea salt and freshly ground black pepper||half of a 35 oz (975 g) package precooked Italian-style polenta, cut into rounds ¼ in (.6 cm) thick|
|1 tsp dried oregano|
Heat 1 tbsp of the oil in a large deep-sided frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft.
Sprinkle in the oregano and pepper flakes, stir in the tomatoes, including any juices, and simmer gently for about 20 minutes. Season with salt and pepper.
Meanwhile, heat 1 tbsp of oil at a time in a large nonstick frying pan over high heat. Working in batches, fry the polenta slices for 5 minutes on each side until crisp and golden. Remove from the pan with a spatula, drain on paper towels, and keep warm. Repeat until all the polenta has been cooked.
To serve, divide the crispy polenta rounds between 2 warm serving plates, and top with the spicy tomato sauce. Serve a wild arugula salad on the side with balsamic vinaigrette.
This dish also works well as a starter for 4 people. Make the sauce ahead, to save time.
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