Ingredients (Serves 4)

• 250 g. corn flour for polenta
• 1 jar Fiorfiore tomato and basil sauce
• 500 ml. peanut or sunflour oil
• Black pepper
• Salt

Preparing

1. Prepare the polenta by bringing salted water to a boil (see directions on the polenta package for water quantity).
2. Pour in the polenta slowly and stir constantly so that no lumps are formed. Continue stirring until it is completely cooked. When done, add salt and pour into a greased pan, then let it cool.
3. As soon as the polenta has cooled well, turn it upside down on a cutting board and cut it into pieces of the size you prefer, flour it on all sides and fry it in hot oil until it is golden brown on all sides. In a saucepan heat the sauce with a little oil for 1-2 minutes.
4. Pour about a tablespoon of sauce over each square of polenta and decorate with a basil leaf.