Polenta with Tomato Sauce

Finely chop the onion and mince the garlic cloves. Heat the olive oil in a saucepan over medium heat, then add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes, add half of the salt (5g) and half of the black pepper (1g). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally.

While the sauce is simmering, bring the vegetable broth to a boil in a separate large pot. Gradually whisk in the polenta, ensuring no lumps form. Reduce the heat to low and cook for about 15-20 minutes, stirring frequently, until the polenta is thick and creamy. Add the remaining salt (5g).

Taste the tomato sauce and season with the remaining black pepper (1g) if needed. Serve the creamy polenta hot, topped generously with the rich tomato sauce. Grate fresh Parmesan cheese over each serving just before eating.