Polenta Patties with Tomato Dip

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 palms to release its aroma. Pour the polenta with oregano into the water and stir. Let it simmer gently for about 5 minutes, stirring occasionally.

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 cane sugar, season with salt and pepper, and let it reduce for about 5 minutes.

Once the polenta is ready, stir in the corn. Lightly grease a large pan with olive oil and spread the polenta mixture evenly over the entire surface. Let it firm up for a while over medium heat and cut into 8 triangles. Continue cooking on this side until a firm golden crust forms. Then, the polenta can be flipped and cooked similarly on the other side.