Polenta Pancakes with Tomato Sauce

In a pot, mix half a liter of water with half a teaspoon of salt and the butter, then bring to a boil. Mix the dry polenta with the oregano, rubbing it between your palms beforehand to release its flavour. Pour the polenta and oregano mixture into the water and stir. Let it simmer on low heat for about 5 minutes, stirring occasionally.

Meanwhile, chop the onion and slice the garlic. Sauté them in 1 tablespoon of olive oil. Once the onion is golden, add the tomatoes. Stir in cane sugar, salt, pepper, and let it cook for about 5 minutes until the liquid evaporates.

Once the polenta is ready, mix it with the corn. Grease a large pan with olive oil, then spread the polenta mixture evenly. Let it set on medium heat for a while until it slightly solidifies, then cut it into 8 triangles.