Polenta Cakes with Tomato Dip

INSTRUCTIONS

• 1
  In a pot, mix 0.5 l of water, 1/2 teaspoon of salt, and butter. Bring to a boil. Mix the dry polenta with oregano, rubbing it in your hands to release its aroma. Pour the polenta with oregano into the water and stir. Let it simmer on low heat for about 5 minutes, stirring occasionally.
• 2
  Meanwhile, finely chop the onion and slice the garlic. Sauté them together in 1 tablespoon of olive oil. Once the onion and garlic are golden, add the tomatoes. Stir in the brown sugar, season with salt and pepper, and let it reduce for about 5 minutes.
• 3
  Once the polenta is ready, mix in the corn. Lightly coat a large pan with olive oil and spread the polenta mixture evenly across the surface. Let it set on medium heat for a while and cut into 8 triangles. Cook on this side until a firm golden crust forms. Then flip the polenta and cook the other side the same way.
• 4
  Blend the reduced tomato mixture.
• 5
  Serve the polenta cakes on their own with the tomato dip, or as a side dish. They taste great sprinkled with fresh spring onions.