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<!doctype html>
<html>
  <head>
    <meta charset="UTF-8" />
    <link rel="stylesheet" href="styles.css" />
  </head>
  <body>
    <!-- Recipe -->
    <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
      <div class="infobox">
        <!-- Image -->

        <div class="photobox">
          <a href="#">
            <img
              src="Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/559DD1E3-D90C-4CB3-AD00-C660BF6405B0.jpg"
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        </div>

        <!-- Name -->
        <h1 itemprop="name" class="name">Polenta with Sicilian Tomato Sauce</h1>

        <!-- Info -->

        <!-- Rating, categories -->
        <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>

        <p class="metadata">
          <!-- Cook time, prep time, servings, difficulty -->

          <!-- Source -->
        </p>

        <div class="clear"></div>
      </div>

      <div class="left-column">
        <!-- Ingredients -->

        <div class="ingredientsbox">
          <h3 class="subhead">Ingredients</h3>
          <div class="ingredients text">
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> litre water
            </p>
            <p class="line" itemprop="recipeIngredient">salt</p>
            <p class="line" itemprop="recipeIngredient">
              <strong>175</strong>g polenta
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>25</strong>g unsalted butter
            </p>
            <p class="line" itemprop="recipeIngredient">olive oil for frying</p>
            <p class="line" itemprop="recipeIngredient">grated parmesan</p>
            <p class="line" itemprop="recipeIngredient">basil</p>
            <br />
            <p class="line" itemprop="recipeIngredient">
              <strong>3</strong> tbsp olive oil
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> small onion, chopped
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> garlic cloves, crushed
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> red chilli, seeded and finely chopped
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>400</strong>g can chopped tomatoes
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> tbsp capers
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> tbsp pine nuts
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>115</strong> g kalamata olives
            </p>
          </div>
        </div>

        <!-- Nutrition (in two-column mode it goes below the ingredients) -->
      </div>

      <div class="right-column">
        <!-- Description -->

        <div class="descriptionbox">
          <h3 class="subhead">Description</h3>
          <div itemprop="description" class="description text">
            <p>Traditionally polenta is peasant food - hearty and rustic.</p>
            <p>
              However, it has now become an elegant and fashionable dish,
              toasted or fried in good olive oil or butter. You can serve it
              either way in this recipe, soft or fried, with a piquant fresh
              tomato and chilli sauce.
            </p>
            <p>
              To make soft polenta decadently rich and wonderful, stir in some
              mascarpone, sliced Taleggio or crumbled gorgonzola cheese before
              serving.
            </p>
          </div>
        </div>

        <!-- Directions -->

        <div class="directionsbox">
          <h3 class="subhead">Directions</h3>
          <div itemprop="recipeInstructions" class="directions text">
            <p class="line"><strong>Tomato Sauce</strong></p>
            <p class="line">
              1. To make the tomato sauce, heat the olive oil and gently sweat
              the onion and garlic until soft. Add the chilli and cook for 2
              minutes. Stir in the tomatoes, capers, pine nuts and olives and
              simmer gently, uncovered, for 30 minutes, until reduced and
              thickened. Stir in the torn basil leaves and season.
            </p>
            <p class="line"><strong>Polenta</strong></p>
            <p class="line">
              2. Make the polenta: bring the water and salt to the boil in a
              large saucepan. Add the polenta gradually in a thin, steady
              stream, whisking all the time. Reduce the heat as low as it will
              go and continue stirring the polenta with a wooden spoon until it
              is thick and smooth and has absorbed all the liquid. This takes
              about 15-20 minutes.
            </p>
            <p class="line">
              3. When the polenta leaves the sides of the pan clean, stir in the
              butter. You can serve the polenta like this - all fluffed up like
              mashed potato, adding some grated cheese and black pepper, if
              wished, or you can pour it into an oiled tin and leave to cool.
              When cold, cut into squares and fry in olive oil or butter until
              crisp and golden.
            </p>
            <p class="line">
              4. Serve the sauce with the polenta, sprinkled with some freshly
              grated Parmesan cheese and garnish with more basil.
            </p>
          </div>
        </div>

        <!-- Notes -->

        <!-- Nutrition (in regular mode it goes below the notes) -->

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