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Exported from MasterCook
Cheesy Polenta with Tomato & Basil Sauce
|Recipe By :||Good Housekeeping June||97|
|Serving Size :||6 Preparation Time||1:00|
|Main Courses||Prepare Ahead|
|Pulses And Grains||Sauces And Stocks|
|Amount Measure Ingredient -- Preparation Method|
|1 tbsp||vegetable oil||- plus extra greasing|
|salt and freshly ground||black pepper|
|4 tbsp||chopped fresh herbs, eg||oregano, chives|
|and flat-leafed parsley|
|100 g||freshly grated||Parmesan||cheese|
|500 g||carton creamed||tomatoes||or passata|
|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.
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