Polenta with Fresh Tomato Sauce
750g ripe tomatoes, peeled, cored and quartered
1 small onion, finely chopped
2 tsp finely chopped basil or ½ tsp dried basil
2 tsp finely chopped marjoram or ½ tsp dried marjoram
1/8 tsp pepper
3 tsp unsalted margarine or butter
2/3 cup yellow cornmeal
2 ½ cups cold water
1 ½ tsp grated parmesan cheese
Cook tomatoes in a saucepan over a low heat covered for 10 minutes,
Then blend this to a puree.
Return puree to saucepan and add onion, basil, marjoram, pepper and margarine/butter.
Simmer, uncovered, stirring occasionally until thickened - about 45 minutes. Combine with 1 cup of water and put aside.
Place 5cm of water in the bottom half of a double boiler and bring to a simmer. Pour remaining 1 ½ cups of water into top half of the double boiler and
bring to the boil.
Add the cornmeal, stirring constantly until it just starts to boil.
Place double boiler top over the bottom; cover and cook polenta for 45 minutes, stirring occasionally.
Transfer polenta to a warm serving bowl, spoon the sauce over it and
sprinkle with cheese.