Fresh Cheesy Corn Polenta with the World’s Best Tinned Tomato Sauce

Something magical happens when pine nuts are pounded into a rich, buttery paste and folded through molten tomato sauce; the bright red sauce becomes deeply savoury, rather than pleasantly sharp–sweet. I deploy it in pasta; as a pizza topping; or simmered for an extra 10 minutes into a dip, drizzled with tahini. Alongside the corn polenta, though, it’s really special; somehow the sweet contrast of the rich corn polenta makes the sauce taste more vibrant.