Baked Polenta With Tomatoes Recipes

Ingredients :

750 ml

175 g

60 ml

5 ml

2

15 ml

stock

polenta (coarse cornmeal)

chopped fresh sage

olive oil

beefsteak tomatoes, sliced

grated Parmesan cheese

salt and black pepper

1. Bring the stock to the boil in a large saucepan, then gradually stir in the polenta.
2. continue stirring the polenta over moderate heat for about 5 minutes, until the mixture begins to come away from the sides of the pan.
3. Stir in the chopped sage and season well, then spoon the polenta into a lightly oiled, shallow 23 x 33 cm tin and spread evenly.
4. Leave to cool.
5. Preheat the oven to 200^oC/400^oF/Gas 6.
6. Cut the cooled polenta into 24 squares using a sharp knife.
7. Arrange the polenta overlapping with tomato slices in a lightly oiled, shallow ovenproof dish.
8. Sprinkle with Parmesan and bake for 20 minutes, or until golden brown.
9. Serve hot.

Serves 4

To make a more substantial meal, omit the Parmesan cheese and arrange slices of mozzarella cheese in between the tomato and polenta slices before baking.

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