1 clove garlic, sliced
½ medium brown onion, diced
½ bunch basil, picked
1 tsp dried chilli flakes
3 x 400g tins whole tomatoes
3-4 tbsp olive oil
1L chicken stock (milk and water also both fine)
100g coarse polenta
210g Parmesan, grated plus a little more to serve
To make the tomato sugo, add a good slug of olive oil to a pan and place over medium heat.
Add the garlic, onion and a good pinch of salt and cook gently for 8-10 minutes. Once soft, increase the heat a little and throw in the basil (it will pop and spit so just be warned). Stir through the basil then add the chilli and tomatoes. When boiling, reduce the heat and let simmer for 15-20 minutes. It should thicken slightly. Check the seasoning, remove from the heat and set aside.
For the polenta, bring the stock to a rapid boil in a saucepan. ‘Rain’ the polenta in, constantly whisking to prevent lumps, allowing it to come together. As soon as it comes to a boil, turn it down as low as possible. Now take your time, letting the polenta slowly and gently tick away, even less than a simmer, long and slow giving a mix once in a while to prevent it catching on the bottom of the pot. After about 40 minutes your polenta will have thickened considerably and it’s grain will have softened. Now vigorously whisk in the butter and cheese, making it silkier. Check the seasoning.
Spoon about ½ cup polenta into bowls, sprinkle some cheese over the top then a spoon of the warm tomato sugo and repeat. Top with a little more grated cheese.