Creamy Polenta Cake with Pomodoro Sauce
|olive oil spray
freshly-ground black pepper
grated parmesan cheese
virgin olive oil
1. Whisk the polenta and water together in a heavy saucepan and place it over medium heat. Bring it to a boil, whisking it every now and then to prevent lumps from forming. Reduce the heat to low and let it simmer for a while. Keep stirring until it’s smooth.
2. Season it with salt, black pepper, and cheese, and stir gently. Carefully pour it into the hot skillet or dish and bake it for 40 minutes. Once done, allow it to cool completely, and then cut it in your desired shape.
3. Combine the tomato puree, crushed garlic, sea salt, oregano, and virgin olive oil together in a blender. Blend it well till it’s smooth and then transfer it into a clean, sterilised jar. In a serving plate, pour the sauce on the base, and organise the plant cake. Garnish with herbs.