Torta di Polenta

Method

1. Slice the Tropea onion and sauté in extra virgin olive oil until softened.
2. Bring water to a boil with a splash of broth, a few rosemary needles, a pinch of salt, and a drizzle of olive oil.
3. Slowly pour in the polenta flour while whisking continuously to avoid lumps.
4. Cook the polenta for about 10-12 minutes, stirring occasionally, until thick and creamy.
5. Prepare a simple tomato sauce with garlic, passata, and basil (or use a pre-made sauce).
6. Oil a baking dish and spread a thin layer of polenta on the bottom.
7. Layer cooked onion, tomato sauce, pieces of stracchino, and grated Parmigiano Reggiano over the polenta.
8. Repeat layers: polenta, onion, tomato sauce, stracchino, Parmigiano, finishing with a top layer of polenta.
9. Garnish with sliced spring onion (cipollotto), pieces of stracchino, and a few cherry tomatoes.
10. Sprinkle Parmigiano Reggiano on top and bake at high heat (around 200°C / 400°F) for 7-10 minutes until golden and gratinated.
11. Serve immediately.