Recipe ingredients and directions:

Broiled Polenta with Winter Tomato Sauce 

Yield: 4-6 servings

375 g polenta, made up as pack instructs

125 g Fontina cheese, grated

2 tablespoons olive oil

1 large onion, chopped

salt

1 clove garlic, chopped

1 800 g can tomatoes, including juice

1 tablespoon fresh parsley, chopped

Parmesan cheese

In a bowl stir together the warm polenta and Fontina until smooth.

Pour the polenta into a lightly oiled shallow 1.5 litre bowl and

cool.

In a large frying pan heat the oil over a moderately high heat

until hot but not smoking and saute the onion with salt to taste,

stirring, until golden and tender, about 10 minutes. Add the garlic

and saute, stirring, for 1 minute. Add the tomatoes with juice,

stirring to break up the tomatoes, and simmer, covered, for 30

minutes. Stir in the parsley. Keep the sauce warm.

Preheat the grill. Unmould the polenta onto a cutting board and

cut into 2 cm thick slices. Arrange the slices in one layer in a

lightly oiled shallow baking tin and brush the slices with additional

oil. Grill the polenta about 7-8 cm from the heat until the edges

are golden, about 5 minutes. Turn the polenta over and grill until

the edges are golden, about 3 minutes more. Arrange the polenta

on a platter and spoon the sauce over it. Serve the polenta with

Parmesan.

Category: Bean Cereals Recipes