Pizza Polenta

Directions:

To make the sauce, place the tomatoes into boiling water for about 20 seconds until the skins begin to wrinkle. Remove the tomatoes from the water, run cold water over them, remove the skins and chop the tomatoes coarsely. Heat the cooking oil in a frying pan and sauté the onion over medium heat until softened and transparent. Add the tomatoes, the oregano and the salt. Cook, stirring occasionally, over low heat for about 10 minutes. Don’t be shy with the oregano.

Prepare the De la Estancia Organic Polenta according to the traditional recipe, i.e. in a saucepan bring the liquid just to a boil, add the polenta in a thin stream while stirring all the while and cook until the polenta pulls away from the sides of the saucepan, 1 to 2 minutes. Put the polenta into an oven proof baking dish, pour the tomato sauce on top and garnish with Parmesan cheese. Bake in a 400 degree oven until the Parmesan begins to turn golden. Depending on your oven, this step can take up to 30 minutes. Serve immediately.