Soft as cream, it cooks by itself and there is no need to check it. It is seasoned at the end
Ingredients
- 100 g Molino Rossetto white corn flour
- 3 cloves of garlic
- 1 onion
- 500 g tomatoes
- Carapelli Oro Verde extra virgin olive oil
- herbs
- salt
Brown whole garlic in a drizzle of oil. Add the chopped tomato and after 5 minutes add the sliced onion. Cook for 20 minutes, flavored with aromatic herbs (marjoram, oregano, parsley, basil) and pass through a vegetable mill.
Pour corn flour in 1 liter of boiling water with 8 g of salt, and cook with a lid for 40 minutes without stirring.
Heat a little tomato sauce and mix it with the soft polenta. Garnish with fresh herbs.
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