Sauté a diced onion and garlic in butter, pour clear soup and bring it to a boil. Slowly add the polenta semolina, stir in the saffron and leave to swell at a low temperature for 25 minutes. Keep stirring the mixture. Season to taste with salt and freshly ground pepper.
Sauté the remaining onion cubes in a saucepan with a little olive oil and add the tomato pieces. Season with salt and pepper, add the herb sprigs and simmer gently for about 20 minutes. After that, take out the herb sprigs one more time.
Fry the pine nuts in a frying pan and chop the sage.
Spread half of the polenta in a buttered baking dish, pour the tomato sauce over it, sprinkle with sage, pine nuts and half of the Parmesan. Spread the remaining polenta on top. Brush with melted butter, sprinkle with remaining Parmesan and gratinate briefly.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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