INGREDIENTS

INSTRUCTIONS

1. Lightly oil a 26x16.5cm (10x6 1/2 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
Recipe by: Good Housekeeping June 97 Posted to MC-Recipe Digest V1 #680 by
Kerry Erwin <kerry@north.org> on Jul 20, 1997

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