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Fried polenta with tomato sauce
Fried polenta with tomato sauce

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Fried polenta with tomato sauce

Preparation 15 minutes
Cooking time 35 minutes
Servings 4


  • 1 store-bought roll of polenta, sliced into rounds
  • 2 eggs
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) all-purpose flour
  • 125 ml (1/2 cup) semolina
  • 45 ml (3 tbsp) vegetable oil
  • 45 ml (3 tbsp) olive oil
  • 2 garlic cloves, minced
  • 5 ml (1 tsp) dried chilli pepper flakes (Cayenne, pair piri or bird pepper)
  • 5 ml (1 tsp) dried oregano
  • 1 can, 796 ml (28 oz), diced tomatoes
  • Grated Parmesan
  • Chopped parsley


  1. Slice the polenta roll into 1 cm (1/4 in.) thick rounds.
  2. In a bowl, beat the eggs with the salt and pepper.
  3. Place the flour and the semolina in two separate dishes.
  4. Dip the polenta rounds in the flour, then in the egg mix, and finally in the semolina.
  5. Heat the oil and fry in a skillet, pat dry and reserve.
  6. In a saucepan, combine the oil with the garlic, chili  pepper and oregano.
  7. Cook over medium heat until the garlic is nicely browned.
  8. Add the tomatoes and adjust the seasoning.
  9. Reduce the heat and simmer for about 20 minutes, stirring occasionally.
  10. Top the polenta rounds with tomato sauce.
  11. Garnish with Parmesan and parsley.
  12. Serve.
Availability in stores