Cheesy baked polenta with grilled cherry tomato sauce

Cheesy baked polenta with grilled cherry tomato sauce

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.

Cheesy baked polenta with grilled cherry tomato sauce

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

 

  • Serves icon Serves 4
  • Time icon 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.

 

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.
  4. Warm the sauce and pour over the polenta. Scatter with fresh oregano and extra crumbled goat’s cheese. Serve with a green salad.

Nutrition

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

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Canapé recipes

Cheesy polenta fritters

There are so few ingredients in these little cheesy morsels...

Save recipe icon Save recipe icon Save recipe

Broccoli recipes

Fried tenderstem and kale with poached eggs and polenta

Tenderstem broccoli and kale are fried together then served with...

Save recipe icon Save recipe icon Save recipe

Roast potato recipes

Crunchy polenta roast potatoes

The dusting of polenta on these roast potatoes takes them...

Save recipe icon Save recipe icon Save recipe

Baked mushrooms with polenta and cheese sauce

A fabulously simple vegetarian dish that, at less than £1.50...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.