| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
First, Taste |
4 |
servings |
INGREDIENTS
| 1 |
|
375 g packet instant polenta |
| 2 |
|
Cloves garlic; crushed |
| 175 |
g |
Strong mature Cheddar; grated |
|
|
Freshly grated nutmeg |
|
|
Salt and black pepper |
| 1 |
tb |
Olive oil |
| 4 |
|
Rashers lean smoked bacon; diced |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Cooking apple; peeled, cored and |
|
|
; chopped |
| 1 |
|
400 g can chopped tinned tomatoes |
| 1 |
ct |
Sieved tomatoes |
| 1 |
|
Bay leaf |
| 2 |
ts |
Dried thyme |
| 125 |
g |
Frozen peas |
|
|
Salt and black pepper |
INSTRUCTIONS
RAGOUT
First make the sauce by heating the oil in a saucepan and frying the
onions with the bacon until golden brown. Add the diced apples and
fry for a further 3 minutes. Stir in all the remaining sauce
ingredients except for the peas. Season well, bring to the boil and
simmer for 20 minutes, adding the peas for the final 5 minutes of
cooking time.
Meanwhile cook the polenta following the instructions on the packet.
Preheat the grill and mix the garlic, half the cheese and grated
nutmeg into the cooked polenta. Season well. Spoon the polenta into a
greased shallow ovenproof dish, scatter over the remaining cheese and
place under the grill for 8-10 minutes, or until bubbling hot and
golden brown. Serve at once with the tomato and pea ragout.
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