Fried Polenta with Tomato Sauce

The Illustrated Quick Cook

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Ingredients

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

Prep: 10 min Total: 45 min

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1
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.
2
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.
3
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.
4
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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