* 4 chicken legs
* 2 glasses of tomato juice
* 1/2 clove of garlic
* 1 onion
* salt and pepper
Season the thighs to taste with salt and thyme, then put them in a heat-resistant dish greased with a few tablespoons of olive oil. Pour over the sauce prepared from onion and garlic finely chopped and mixed with tomato juice. If necessary, add a little water. Put the dish in the oven over medium heat, until the sauce decreases and the thighs brown.
* Scratch it:
It makes a thicker polenta. When ready, add a little butter and grated telemea on a small grater. Homogenize, then spread in a layer of about 1 – 1.5 cm thick on a plate greased with butter. Allow to cool slightly, then cut into squares or rectangles, as desired. Sprinkle the polenta squares with high salt, then fry them on the hot grill.
The chicken legs are served with fried polenta and tomato sauce.