Polenta Slices with Tomato Sauce

Bring the milk, 250 ml water, 1 tsp salt and 50 g butter to a boil in a pot.

While stirring, gradually add the polenta and let it swell over low heat for 10–15 minutes, stirring occasionally.

Spread the polenta onto a lightly greased tray or baking sheet and let it cool completely.

Score the tomatoes crosswise, briefly dip them in boiling water, cool them, peel and cut into pieces.

Peel and finely dice the onion and garlic. Wash the rosemary and strip the needles, keeping a little aside for garnish.

Heat 1 tbsp oil in a wide pot, sauté the onion, garlic and rosemary. Add the chopped tomatoes and simmer uncovered for about 5 minutes, then season with salt and pepper.

Wash and pat dry the cherry tomatoes. Heat 1 tbsp oil in a pan, fry the cherry tomatoes, sprinkle with sugar and let them caramelize slightly. Deglaze with balsamic vinegar and 200 ml water, bring to a boil and stir in the instant broth, then add to the tomato sauce.

Cut the cooled polenta into diamond-shaped slices.

Heat 2 tbsp oil in a pan and fry the polenta slices for about 3 minutes on each side until golden brown. Arrange with the tomato sauce and garnish with the remaining rosemary.