Calabrian Polenta Recipe

• 750 ml pints salted water
• 225 gm maize flour
• 25 gm butter Sauce
• 2 Tbsp. extra virgin olive oil
• 1 x onion minced
• 2 clv garlic crushed
• 1 x salt pepper
• 450 gm tomatoes skinned and quartered
• 150 ml stock
• 1 lrg ham bone
• 1 x bay leaf
• 3 x peppercorns
• 1 tsp sugar
• 4 tsp dry thyme
• 75 gm grated Parmesan cheese

1. To make the polenta bring the salted water to the boil in a large pan.
2. Pour in the maize flour stirring.
3. Add in the butter.
4. Cook over a low heat for 5 min stirring all the time so which the flour does not stick.
5. Then cover and leave to thicken for 30 min over the lowest possible heat.
6. Meanwhile make the sauce.
7. Heat the oil in a pan.
8. Fry the onion and the garlic crushed with salt for 5 min.
9. Add in the tomatoes fry for another 5 min stirring.
10. Add in the stock ham bone bay leaf and peppercorns.
11. Cover and cook for 25 min.
12. Remove the ham bone put the sauce through a sieve and season with sugar pepper and thyme.
13. Cover the base of a warm deep dish with some of the sauce sprinkle a little cheese on top and spoon over a layer of polenta.
14. Repeat these layers till the polenta is used up finishing with layers of sauce and cheese.
15. Serve at once.

water, flour, butter sauce, extra virgin olive oil, onion, garlic, salt pepper, tomatoes, stock, ham bone, bay leaf, peppercorns, sugar, thyme, parmesan cheese

Taken from cookeatshare.com/recipes/calabrian-polenta-97740 (may not work)