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Polenta has a rich history that dates back to ancient times, primarily in Italy, where it was consumed by the Romans and later became a staple food among the peasants. Traditionally, polenta was made by cooking ground grains, primarily cornmeal, in water until it thickened into a porridge-like consistency. Over the years, it has evolved into a beloved dish that can be served soft or allowed to cool and set, forming a firm base for a variety of toppings and sauces.

Crispy Polenta Cakes with Tomato Sauce

Discover the delight of making crispy polenta cakes served with a rich tomato sauce in this easy-to-follow recipe. Polenta, a versatile ingredient with a rich history, transforms ordinary meals into extraordinary experiences. This dish highlights its unique texture and flavor while allowing for creativity in presentation. With nutritional benefits and customizable toppings, crispy polenta cakes are perfect for any occasion. Try this delicious recipe today and elevate your cooking skills!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth (or water)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 cup grated Parmesan cheese (optional)

1 tablespoon olive oil (for frying)

Fresh basil leaves (for garnish)

For the Tomato Sauce:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 ounces) crushed tomatoes

1 teaspoon sugar

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil, chopped (for garnish)

Instructions
 

Prepare the Polenta:

    - In a large saucepan, bring the vegetable broth to a boil over medium-high heat.

      - Gradually whisk in the polenta while stirring to prevent lumps.

        - Add salt, black pepper, and garlic powder. Continue stirring for about 5-7 minutes, until the polenta thickens and pulls away from the sides of the pan.

          - If using, stir in the grated Parmesan cheese until melted and well combined.

            Cool the Polenta:

              - Pour the cooked polenta into a greased 9x9 inch square dish or a similar-sized mold. Smooth the surface with a spatula.

                - Allow it to cool at room temperature for about 30 minutes, or until set. For quicker results, you can refrigerate it for about 10 minutes.

                  Cut the Cakes:

                    - Once the polenta has set, turn it out onto a cutting board and cut it into squares or circles, about 2 inches in size.

                      Cook the Tomato Sauce:

                        - In a saucepan, heat 1 tablespoon of olive oil over medium heat.

                          - Add the chopped onion and sauté for 5 minutes, until translucent.

                            - Add minced garlic and cook for an additional minute until fragrant.

                              - Pour in the crushed tomatoes, sugar, dried oregano, and season with salt and pepper.

                                - Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed.

                                  Fry the Polenta Cakes:

                                    - In a large non-stick skillet, add 1 tablespoon of olive oil and heat over medium heat.

                                      - Once hot, add the polenta cakes in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy.

                                        - Remove from the skillet and drain on paper towels to absorb excess oil.

                                          Serve:

                                            - Place the crispy polenta cakes on a serving platter.

                                              - Top with the warm tomato sauce and garnish with fresh basil leaves. Serve immediately.

                                                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4