Polenta with tomato sauce is very common in the northern regions of Italy and can be likened to the southern favorite dish of pasta with tomato sauce. Southern Italians also have their own version of polenta with tomato sauce, known as polentina; it is a little soupier than its northern cousin.
3/4 cup Filippo Berio Extra-Virgin Olive Oil
2 cloves garlic, chopped
3 cups peeled and diced fresh tomatoes (about 6 medium tomatoes)
2 tablespoons dry red wine
4 tablespoons chopped fresh basil
Salt and freshly ground black pepper to taste
1 recipe Polenta, chilled
In a saucepan, heat 1/4 cup of the olive oil. Add the garlic and sauté until soft. Add the tomatoes and red wine and simmer for 5 minutes. Add the basil and salt and pepper and simmer for 5 minutes more.
Meanwhile, cut the polenta into 8 thick slices. In a frying pan, heat the remaining 1/2 cup olive oil and fry the polenta slices on both sides until lightly browned. Place the slices in individual soup bowls.
Pour the sauce over the polenta slices and serve immediately.
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