Polenta
Don’t let this versatile Italian staple linger in the storecupboard. It can be sweet, it can be savoury – and it always tastes great
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Cheesy baked polenta with grilled cherry tomato sauce
SERVES 4. HANDS-ON TIME 25 MIN, OVEN TIME 15 MIN
Heat the grill to high. For the sauce, put 800g cherry tomatoes and 2 garlic cloves in a baking tray, drizzle with olive oil, then grill for 10-12 minutes until blackened and bursting. Leave to cool for a few minutes, then transfer to a pan and mash with a fork. Stir in 1 tbsp drained and rinsed capers, then season with salt and pepper. Heat the oven to 190°C/170°C fan/gas 5.
Meanwhile, heat a glug of oil in a deep 30cm ovenproof frying pan and fry 1 finely chopped onion with a pinch of salt over a medium heat for 7-8 minutes to soften. Add 2 crushed garlic cloves and fry for 1 minute, then put in a bowl and set aside. Pour 1 litre freshly boiled water into the pan, then stir in 250g quickcook polenta and simmer, stirring, until the polenta has absorbed the water and thickened. Stir in the onions/garlic, 50g grated parmesan (or vegetarian alternative), 80g goat’s cheese and a pinch of salt and pepper, then bake for 15 minutes until golden and set.