Boil 7 ½ cups water
1½ t salt
Pinch bicarb soda
Stir in 1½ cups cornmeal (not instant or minute)
Bring back to boil stirring constantly, about 1 minute. Reduce heat to lowest possible setting and cover.
After 5 minutes, stir polenta to smooth out any lumps that may have formed, about 15 seconds. Cover and continue to cook, without stirring, until grains of polenta are tender but slightly al dente, about 25 minutes longer.
(Optional – stir in 2 tablespoons unsalted butter and/or 125g grated Parmesan)
Fried Polenta with Creamy Tomato Sauce
Make boiled polenta and spread in a wide shallow baking dish to around 1cm thick. Chill.
When chilled, cut into rounds about 5cm in diameter.
Heat oil in non stick fry pan and fry 4 rounds until a crisp brown crust appears, about 10-15 mins. Don't try to turn before this crust is well developed because it will separate from the polenta. If this happens cook a little longer until it loosens from the bottom. You may need to scrape rather than lift it.
Remove to a plate.
In same frying pan fry
1 clove garlic, finely minced
2 anchovy fillets, finely minced.
Add 2 tablespoons passata (tomato puree available in bottles, or diced tomato)
Cook 2 mins.
Add 2 tablespoons cream
Salt, pepper and sugar to taste.
Pour over polenta rounds.