Crispy Polenta Patties with Tomato Dip

Bring 0.5 l water to a boil in a pot with 1/2 tsp salt and the butter. Mix the dry polenta with the oregano (rub the oregano between your palms to release its full aroma). Stir the polenta mixture into the boiling water and simmer for approx. 5 minutes over low heat, stirring occasionally.

Meanwhile, finely dice the onion and slice the garlic thinly. Sauté both in a pan with 1 tbsp olive oil until golden brown. Once the onion and garlic have taken on color, add the chopped tomatoes. Stir in the cane sugar, season with salt and pepper, and reduce for approx. 5 minutes.

Once the polenta is ready, stir in the corn kernels. Lightly brush a large pan with olive oil and spread the polenta mixture evenly in it. Let it set briefly over medium heat, then cut into 8 triangles. Fry the triangles until crispy golden brown on one side, then carefully flip them and fry until done on the second side.