INGREDIENTS
50 gm polenta, 40 gm Parmesan cheese, 30 gm butter, 20 gm salt, 40 gm bell pepper, 30 gm zucchini, 30 gm onion, 20 gm black olives, 15 gm salt, 90 gm tomato sauce, Garlic, Parsley, Leek, Basil
METHOD
• Chop the garlic, onion, parsley, leek and basil.
• Dice the bell pepper and zucchini.
• Prepare a polenta cake. Heat the pan and put 200 ml of stock. Add salt and pepper.
• Allow the mixture to boil. Then add polenta, cheese and butter. Make sure that the cooked polenta becomes thick in consistency.
• Pour in tray and allow to cool in refrigerator. After half an hour, cut the polenta in 3 inch squares. Heat two pans—one for polenta grilling and second one for the Cassitora sauce.
• Heat the pan; add garlic, onion, leek, celery, zucchini, bell pepper, salt and pepper. Sauté well.
• Add tomato sauce and cook for five minutes.
• Finish with basil, Parmesan cheese and butter.
