Polenta with tomato sauce
This is a really great way to cook polenta: well flavoured, well seasoned and nicely caramelised. The simple sauce, based on tinned tomatoes, is a mainstay in Hugn's kitchen, used in many different ways - with pasta or roasted vegetables, or on a pizza based, for example.
Prep 20mins Cook 30mins Servs 4
To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli and sweat gently for a couple of minutes - don't let the garlic colour. Add the rosemary and remove from the heat.
Pour 800ml water into a saucepan and bring to the boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4-5 minutes, stirring often, then remove from the heat. Stir in the garlic, chilli and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.
Tip the polenta on to a cold surface, such as a plate or a marble slab, and spread it smoothly into an even disc, about 2cm thick. Leave to cool completely.
To make the tomato sauce, heat the olive oil in a wide frying pan over a medium-low heat. Add the garlic and sweat gently for a couple of minutes; don't let it colour. Put the tomatoes into a large bowl with their juice and crush hem with your hands. Tip the lot into the frying pan, adding a bay leaf if you have one handy. Bring to a simmer then cook for 20-30 minutes, stirring often and crushing the tomatoes with a fork until you have a thick, pulpy sauce. Season with salt, pepper and a pinch of sugar.
When the polenta is cool and firm, cut into slices or wedges. Heat 2 tablespoons olive oil in a non-stick pan over a medium-high heat and fry the polenta pieces for 2-3 minutes each side, until they have a light, golden brown crust. Serve topped with the hot tomato sauce.
For the polenta
- 4 tbsp olive oil
- 1 garlic clove, chopped
- 1 red chilli, deseeded and finely chopped, OR a good pinch of dried chilli flakes
- 1 tbsp finely chopped rosemary
- 150g quick-cook polenta
- 100g strong Cheddar or well-flavoured, hard goat's cheese, grated
- Sea salt and freshly ground black pepper
For the tomato sauce
- 2 tbsp olive oil
- 2 garlic cloves, finely slivered
- 2 x 400g tins plum tomatoes, any stalky ends and skin removed
- 1 bay leaf (optional)
- A pinch of sugar
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