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Cheesy baked polenta with grilled cherry tomato sauce

Cheesy baked polenta with grilled cherry tomato sauce

Name: Cheesy baked polenta with grilled cherry tomato sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4
Cuisine: Italian recipes

Easy
July 2017

Easy
July 2017

Serves 4
Hands-on time 25 min, oven time 15 min

Quick-cook polenta is mixed with garlic, parmesan and goat’s cheese then baked and topped with capers and tomatoes to make this vegetarian Italian-style dish.

Serve with a green salad as part of a main meal or it makes a great accompaniment to grilled chicken or fish.

Vegetarian recipes

Nutrition: per serving

Calories: 424kcals
Fat: 14.7g (6.6g saturated)
Protein: 17g
Carbohydrates: 53.2g (8.7g sugars)
Fibre: 5.1g
Salt: 0.8g

Nutrition: per serving

Calories: 424kcals
Fat: 14.7g (6.6g saturated)
Protein: 17g
Carbohydrates: 53.2g (8.7g sugars)
Fibre: 5.1g
Salt: 0.8g

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Ingredients

For the tomato sauce

800g cherry tomatoes
2 garlic cloves
Olive oil
1 tbsp drained and rinsed capers

For the cheesy polenta

1 finely chopped onion
2 crushed garlic cloves
250g quick-cook polenta
50g grated parmesan (or vegetarian alternative)
80g goat’s cheese
Fresh oregano and extra crumbled goat’s cheese, to serve

Ingredients

For the tomato sauce

800g cherry tomatoes
2 garlic cloves
Olive oil
1 tbsp drained and rinsed capers

For the cheesy polenta

1 finely chopped onion
2 crushed garlic cloves
250g quick-cook polenta
50g grated parmesan (or vegetarian alternative)
80g goat’s cheese
Fresh oregano and extra crumbled goat’s cheese, to serve

Method

Heat the grill to high. For the sauce, put the cherry tomatoes and 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 the 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 the chopped onion with a pinch of salt over  a medium heat for 7-8 minutes to soften. Add the crushed garlic 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 the quick-cook polenta and simmer, stirring, until the it has absorbed the water and thickened. Stir in the onions/garlic, grated parmesan, goat’s cheese and a pinch of salt and pepper, then bake for 15 minutes until golden and set.
Warm the sauce and pour over the polenta. Scatter with fresh oregano and extra crumbled goat’s cheese. Serve with a green salad.

Method

Heat the grill to high. For the sauce, put the cherry tomatoes and 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 the 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 the chopped onion with a pinch of salt over  a medium heat for 7-8 minutes to soften. Add the crushed garlic 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 the quick-cook polenta and simmer, stirring, until the it has absorbed the water and thickened. Stir in the onions/garlic, grated parmesan, goat’s cheese and a pinch of salt and pepper, then bake for 15 minutes until golden and set.
Warm the sauce and pour over the polenta. Scatter with fresh oregano and extra crumbled goat’s cheese. Serve with a green salad.