Polenta Triangles with Tomato Dip

In a pot, mix 0.5 l of water with 1/2 teaspoon of salt and the butter. Bring the mixture to a boil. Mix the dry cornmeal with oregano (rub the oregano between your palms to release its aroma). Pour the cornmeal into the water and mix well. Let it simmer over low heat for about 5 minutes, stirring occasionally.

Meanwhile, finely chop the onion and slice the garlic thinly. Sauté them together in one tablespoon of olive oil. When the onion and garlic turn golden, add the chopped tomatoes. Incorporate the brown sugar, salt, and pepper, then let the sauce reduce over low heat for about 5 minutes.

When the polenta is ready, incorporate the sweet corn. Lightly grease a large pan with olive oil and spread the polenta mixture evenly over the entire surface. Let it firm up slightly over medium heat, then cut it into 8 triangles. Fry the triangles on this side until a golden and firm crust forms. Flip them and fry them similarly on the other side.