For the tomato polenta with parmesan sauce, pour hot water over the tomatoes, let them steep briefly and then peel off the skin. Core the tomatoes and puree the seeds, cut the outer flesh into pieces.
For the polenta, finely dice the onion and sauté in olive oil until translucent. Add vegetable soup and milk, salt and pepper. Bring to a boil and sprinkle in the polenta and cook, stirring, over low heat until al dente.
Stir the tomato puree to the polenta. Sauté the tomato pieces to make a sauce.
Sprinkle freshly grated Parmesan into the tomato sauce and stir over low heat. Mix in basil leaves and season with salt and pepper.
Arrange tomato polenta with Parmesan sauce in a deep plate and garnish with Parmesan shavings.
Preparation Tip:
The tomato polenta with parmesan sauce is delicious and very quick to prepare.
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