Polenta with tomato sauce

• 125 g instant polenta
• 500 ml water Staple
• 1 cube of vegetable stock
• 1 can of chunky tomatoes (400 g)
• 1 clove of garlic
• 1 tsp dried oregano
• 30 g vegetarian hard cheese
• olive oil, salt and pepper Staple

Method

1. Sweat the garlic in oil, add the tomatoes and oregano and simmer for 10 minutes.
2. Meanwhile, bring the water to the boil with the stock.
3. Pour in the polenta in a thin stream and stir hard until it thickens. Take off the burner and stir in the cheese.
4. Season the sauce with salt and pepper and spoon over the polenta.