Polenta Patties with Tomato Dip

In a saucepan, combine 0.5 l water, half a teaspoon of salt, and the butter, then bring to a boil. Mix the dry polenta with oregano crushed in your palm to release its essential oils. Sprinkle the polenta into the boiling water and cook over low heat for about 5 minutes, stirring constantly, until it thickens.

Meanwhile, finely chop the onion and slice the garlic. Sauté them in one tablespoon of olive oil until translucent, then fry until golden brown. Add the canned tomatoes and cane sugar. Season with salt and pepper, and let it simmer for about 5 minutes until the sauce thickens.

Once the polenta is ready, stir in the drained corn. Lightly grease a large pan with olive oil and spread the polenta mixture evenly. Let it solidify over medium heat, then cut into 8 triangles. Fry one side until golden brown, then carefully flip and cook the other side until done.