LA POLENTA

My sister brought me a gourmand surprise from Italy: a shiny, golden corn flour to make our traditional polenta.
We had fun preparing the nice creamy polenta together on a sunny sunday lunch.
Here is the recepe, that you can also find in my book "Memorie d'infanzia".

LA POLENTA AL POMODORO
Ingr. for 4 people

500 gr corn flour (for polenta)
2 litre water
salt

marinara tomato sauce prepared with olive oil, garlic, oregano or basil and crushed peeled tomatoes

Bring water to boil and add 2 TBS coarse salt.
Add flour little by little stirring with a big wooden spoon.
Keep adding flour and stirring for about 30 min.
Let it boil longer if needed.
The polenta is ready when it's sticky but still runny.
Take off stove.
Meanwhile prepare plates with a layer of tomato sauce and pour polenta with a big spoon to cover the sause layer.
Cover with more sauce and sprinkle with grated parmesan.