Fried polenta with tomato sauce

SERVES 2

Ingredients:

3–4 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

1 tsp dried oregano

1 tsp crushed red pepper flakes

1 x 14oz (400g) can diced tomatoes, with juices

half of a 35oz (975g) package precooked Italian-style polenta, cut into rounds ¼in (.6cm) thick

Method:

1 Heat 1 tbsp of the oil in a large deep-sided frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft.

2 Sprinkle in the oregano and pepper flakes, stir in the tomatoes, including any juices, and simmer gently for about 20 minutes. Season with salt and pepper.

3 Meanwhile, heat 1 tbsp of oil at a time in a large nonstick frying pan over high heat. Working in batches, fry the polenta slices for 5 minutes on each side until crisp and golden. Remove from the pan with a spatula, drain on paper towels, and keep warm. Repeat until all the polenta has been cooked.

4 To serve, divide the crispy polenta rounds between 2 warm serving plates, and top with the spicy tomato sauce. Serve a wild arugula salad on the side with balsamic vinaigrette.

Fried polenta with tomato sauce