Polenta, tomato sauce

Eastside Road, October 22, 2012—

POLENTA, LEFT OVER, with red sauce tonight, but red sauce with a difference. Lindsey made it Victor Hazan's way, which is pretty simple, and very rich: a quarter pound of butter (she used just a bit less); a big can of whole tomatoes, crushed by squeezing them through your fingers, and a big yellow onion. He quarters it, cooks everything down together, and then discards the onion. She chopped the onion and left it in the sauce, which changes the concept completely but yields no less impressive a result. Green salad afterward, and fruit.

Bourgueil, Domaine de la Chanteleuserie, 2004 (woody and rather tired)