Polenta with Argentine-Style Tomato Sauce

Ingredients

• 1 cup Polenta (coarse ground)
• 4 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• about 790 g Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Sugar
• 1/4 teaspoon Red pepper flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the polenta: Bring water and salt to a boil in a large saucepan. Gradually whisk in polenta, stirring constantly to prevent lumps.
2. 2Reduce heat to low and simmer, stirring frequently, for 20-30 minutes, or until the polenta is creamy and thick.
3. 3Prepare the tomato sauce: Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic and cook until softened.
4. 4Add crushed tomatoes, oregano, basil, salt, pepper, sugar, and red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. 5Serve: Spoon polenta into bowls and top with tomato sauce. Garnish with fresh parsley, if desired.

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