Polenta/Corn Grits Gratin

About: Mother, wife, passionate cook and baker, hobby photographer, living in Asia. I have a website with international recipes. I am not perfect but perfectly happy!

Intro: Polenta/Corn Grits Gratin

We really like Polenta (corn grits).

My mother, being an Italian, used to cook this wonderful creamy polenta with lots of cheese in it. It pulled strings just like a fondue. Such a homemade polenta is delicious!

Sadly polenta needs a lot of attention. You have to move it around the pot all the time or it will splatter and spit, so that your kitchen will look like freshly painted.

I bought this ready polenta roll in the supermarket. This is for the lazy housewives or for whoever doesn't have time to cook. Normally I make enough polenta to have leftovers for a gratin.

Step 1:

For 2-3 Persons:

1 roll of Polenta approx. 250 g or leftover Polenta (you can push still warm, freshly cooked polenta in a cling-foil together to a roll and keep it in the fridge)

300 g Tomato Sauce

2 cloves of Garlic, chopped

1 small Onion, chopped

150 g Bacon bits (or leftover chopped sausages)

Salt and Pepper

Paprika

Rosemary

Oregano

30 g grated Parmesan

Grease a gratin dish. Cut the polenta into slices and put them into the dish.

Step 2:

For the sauce fry the bacon, chopped onion and chopped garlic in a pan

until crisp.

Add the tomato sauce, season well and let simmer for 20 minutes.

Step 3:

Pour the sauce over the polenta,

sprinkle with the grated Parmesan and bake in the oven at 200 C for 20 minutes.

Serve hot!

Step 4:

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