Recipe - Cheesy Polenta With Tomato And Basil Sauce

1 tablespoon Vegetable oil; plus extra
greasing
Salt and freshly ground
black pepper
225 g Polenta
4 tablespoon Chopped fresh herbs; eg
oregano, chives and
flatleafed parsley
100 g Freshly grated Parmesan
cheese
3 Garlic cloves
500 g Carton creamed tomatoes or
passata
1 Bay leaf
Sprig fresh thyme
Caster sugar
3 tablespoon Chopped fresh basil; plus
extra garnish
Fresh Parmesan shavings; to
serve

1. Lightly oil a 26x16.5cm (10x6 One half in) dish. In a large pan, bring 1.1
litres/ 2 pints water to the boil. Sprinkle in the polenta, whisking
constantly. Reduce heat and simmer, stirring frequently for 1015 minutes
or until the mixture leaves the sides of the pan.

2. Stir in the herbs and Parmesan and season to taste. Turn into the
prepared dish and leave to cool.

3. Next, make the Tomato & Basil sauce. Crush the garlic, heat 1 tbsp oil
in a pan and fry garlic for 30 secs (do not brown). Add creamed tomatoes,
bay leaf, thyme and a large pinch of sugar. Season with salt and pepper,
bring to boil and simmer, uncovered, for 510 minutes. Remove bay leaf and
thyme sprig and add chopped basil.

4. To serve, cut the polenta into pieces and lightly brush with oil.
Preheat a griddle pan and fry for 34 minutes on each side or grill under a
preheated grill for 78 minutes on each side. Serve with Tomato & Basil
sauce, fresh Parmesan shavings and chopped basil leaves.

To prepare ahead: Complete to the end of step 3. Cover and chill separately
for up to two days. To use: Complete the recipe.

NOTES : A popular staple in northern Italy, polenta is now widely available
in supermarkets. It’s bland by itself, but add plenty of fresh herbs and a
little Parmesan, serve with a rich tomato sauce and the result is
delicious. Preparation time: 15 minutes, plus chilling Cooking time: 45
minutes Suitable for vegetarians.
275 cals per serving
Recipe by: Good Housekeeping June 97 Posted to MCRecipe Digest V1 #680 by
Kerry Erwin kerry@north.org on Jul 20, 1997