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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.

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About Delicious Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?
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