Polenta paradicsommártással (V)

To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli and sweat gently for a couple of minutes - don't let the garlic colour. Add the rosemary and remove from the heat.

Pour 800ml water into a saucepan and bring to the boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4-5 minutes, stirring often, then remove from the heat. Stir in the garlic, chilli and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.

Tip the polenta on to a cold surface, such as a plate or a marble slab, and spread it smoothly into an even disc, about 2cm thick. Leave to cool completely.

To make the tomato sauce, heat the olive oil in a wide frying pan over a medium-low heat. Add the garlic and sweat gently for a couple of minutes; don't let it colour. Put the tomatoes into a large bowl with their juice and crush hem with your hands. Tip the lot into the frying pan, adding a bay leaf if you have one handy. Bring to a simmer then cook for 20-30 minutes, stirring often and crushing the tomatoes with a fork until you have a thick, pulpy sauce. Season with salt, pepper and a pinch of sugar.

When the polenta is cool and firm, cut into slices or wedges. Heat 2 tablespoons olive oil in a non-stick pan over a medium-high heat and fry the polenta pieces for 2-3 minutes each side, until they have a light, golden brown crust. Serve topped with the hot tomato sauce.