Tuesday, December 7, 2010
Cheesy Polenta with Tomato & Basil Sauce
Recipe By : Good Housekeeping June 97
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
1 tbsp vegetable oil -- plus extra greasing
salt and freshly ground black pepper
225 g polenta
4 tbsp chopped fresh herbs, eg oregano, chives
and flat-leafed parsley
100 g freshly grated Parmesan cheese
3 garlic cloves
500 g carton creamed tomatoes or passata
1 bay leaf
sprig fresh thyme
3 tbsp chopped fresh basil -- plus extra garnish
fresh Parmesan shavings -- to serve
1. Lightly oil a 26x16.5cm (10x6 ½ 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 10-15 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 5-10 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 3-4 minutes on each side or grill under
a preheated grill for 7-8 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.
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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