I like to eat this when the weather gets cold.
8oz quick-cook polenta
3 garlic cloves, chopped
4tbsp olive oil (I use less)
1 large onion, chopped
13 oz. can chopped tomatoes
3 tbsp. sun-dried tomato paste (I have never been able to find this in a store so I use regular tomato paste)
2 tsp. light brown sugar
3 oz. Gruyère cheese, grated
salt and pepper to taste
1) Bring 3.5 cups water to boil in a large saucepan with 1 tsp. salt. Add the polenta in a steady stream, then the garlic, and cook, stirring for 5 minutes or until the polenta is very thick and pulpy. Turn into a lightly greased, shallow, ovenproof dish. (I use an 8×8 glass pyrex)
2) Heat the oil in the saucepan. Add the onion and sauté for 5 minutes. Add the tomatoes, sun-dried tomato paste, and sugar to the onion and season to taste with salt and pepper. Spoon the mixture over the polenta.
3) scatter with the grated cheese and bake in a preheated 400ºF oven for 10 min or until golden.
From: Farrow, Joanna (2000) 30 Minute Vegetarian San Diego: Laurel Glen Publishing, pp. 84.
*I sometimes add some chopped fresh herbs from my garden to the polenta. Oregano, basil, parsley… a mix.
*I sometimes add about 1/2 tsp of either peccorcino of cayenne to the tomato sauce for some zip.
*I add a handful of grated parmesan to the polenta.