Cheese polenta with Mexican sauce
An option for spicy lovers that adds a lively twist to fried polenta.
20 min
4
Media
Ingredients
Tomatoes 600 g
Small hot red chili peppers – 4
Small onion – 1
Garlic clove – 1
Salt to taste.
Extra virgin olive oil (EVO) – 4 tablespoons
Preparation
Cooking Polentine:
Place the still-frozen polenta cubes on a baking sheet with baking paper. Place in preheated oven at 200°C and bake for about 6-7 minutes. Other cooking methods are indicated on the package.Preparation:
Wash the tomatoes and cut them into pieces. Finely chop the hot red chilies, onion and garlic clove.Heat oil:
Heat extra virgin olive oil in a frying pan over medium heat.Cooking onion and garlic:
Add chopped onion and garlic, sauté until onion becomes transparent.
Preparing tomatoes and chilies:
Combine chopped tomatoes and chopped chilies, mix well. Cook over medium heat for about 15-20 minutes, until the sauce thickens.Seasoning:
Adjust salt to taste.Serving:
Remove from heat and allow to cool slightly before serving.
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