Ingredients
Serves 51 ½ cups polenta
1 litre milk
120g Parmesan
¼ cup butter
2 egg yolks
Salt
For the Sauce:
50ml olive oil
1 onion, finely diced
2 cloves garlic
800g peeled tomatoes
¼ cup fresh basil leaves
Salt and pepper
½ cup chopped kalamata olives
150g buffalo mozzarella
Method
Preheat the oven to 180°C.
Bring the milk to a boil, and gradually stir in the polenta, stirring constantly to prevent lumps and keep the mixture from sticking to the pot. The mixture will become quite thick. Continue cooking and stirring for about 20 minutes, and remove the pot from the heat. Beat the yolks with a little more milk, and add them to the polenta, together with the cheese, solid butter, and a pinch of salt. Mix well and spread the mixture a little less than a half an inch thick (1 cm) onto a tray. Let the semolina cool for 2 hours, and cut it into squares or diamonds.
For the sauce, heat the olive oil in a saucepan and add the garlic and onions, cook until softened, add in the basil, crushed peeled tomatoes and olives and cook for 15-20 minutes or until sauce has a richness about it and has slightly thickened. Season with salt and pepper.
Butter a pan and layer the squares in it. Pour over the sauce and dollop over the mozzarella. Bake in a hot oven of 180°C for 20 minutes or until sauce is bubbling and cheese has melted and golden brown.