Polenta medallion in tomato sauce

Method

1. First prepare the sauce: in a frying pan, warm up the oil with the garlic cloves, then add the chopped tomatoes. Add a pinch of salt and cook for about 15/20 minutes. Season with salt.
2. In a pan, bring the salted water to a boil.
3. Add the Polenta flour little by little, carefully stirring with a whisk in order to avoid lumps.
4. Cook for about 8 minutes, stirring continuously to prevent the flour sticking in the pan.
5. Add the butter and stir well.
6. Serve the Polenta in individual bowls, dressing it with the tomato sauce and a nice sprinkle of Parmigiano Reggiano cheese.

Chef's tip

If you want to make the medallions, wait until the Polenta gets firmer, then slice it and grill it on a non-stick griddle.

Serving suggestion

Polenta tastes great accompanied by almost any kind of stew, be it meat-, fish- or vegetable-based. It makes a perfect pairing with mushrooms too!

Wine selection

Vernaccia di San Gimignano La Gentilesca DOCG, Astraio Viognier Maremma Toscana DOC, Dolcetto Monferrato DOC or Sangiovese DOC Maremma Toscana.

Family tip

If you are in a hurry and have no time to cook the Polenta, try out the ready-to-serve Polenta Valsugana! Available in 500 and 1200 g packages. The only thing you'll need to do is warm up the dish!

Dish history

Polenta is one of the most famous - and yummy - dishes of northern Italian culinary tradition: made up of finely ground corn, it makes a very hearty meal, an extraordinary comfort food that is particularly loved in mountain areas. It is best enjoyed in autumn/winter, when temperatures are low, but it can also be cooked during warmer seasons, you just need to avoid heavy dressings like cheese fondue or such! Try pan-frying it with garlic slices, pepper, salt and stale bread, as you would do with an omelette: the result is just amazing!