Cheesy baked polenta with grilled cherry tomato sauce

  • Portion size: Serves 4
  • Hands-on time 25 min, oven time 15 min
  • Difficulty: easy

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.

 

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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
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Method

  1. 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.
  2. Heat the oven to 190°C/170°C fan/gas 5.
  3. 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.
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  5. Warm the sauce and pour over the polenta. Scatter with fresh oregano and extra crumbled goat’s cheese. Serve with a green salad.

Nutrition

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