Crispy Polenta Triangles with Tomato Dip

Bring 0.5 l water to a boil in a pot with 1/2 tsp salt and the butter. Mix the polenta grits with the oregano (rub the oregano briefly in your palms to intensify the aroma). Stir the polenta mixture into the boiling water and simmer for about 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. Add the chopped tomatoes, stir in the cane sugar, season with salt and pepper, and simmer for about 5 minutes.

Once the polenta is ready, stir in the drained corn. Lightly grease 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 golden brown and crispy on both sides.