In a frying pan, heat the olive oil and add the onion, the scraps of Parma ham, thyme and bay leaf. Add the tomatoes, season with salt and freshly ground black pepper and a pinch of sugar.
Leave to cook for half an hour, stirring from time to time. Pass the mixture through a sieve and check seasoning.
Bring the milk to the boil with
Add the polenta flour to the milk
When the polenta starts coming away from the sides of the pan, it is nearly ready, but continue stirring until it has a very thick consistency.
Tip the polenta onto a marble pastry slab and with a palette knife dipped into hot water, smooth out the polenta to a thickness of approximately
Cut the polenta into
Dip the polenta in the beaten egg and then in the breadcrumbs. Fry the polenta fritters in olive oil, then drain on absorbent kitchen paper. Serve hot with the tomato sauce.
© 1993 Ann and Franco Taruschio. All rights reserved.