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Polenta in spicy tomato sauce

Wheat, gluten and nut free

Posted by: gareth
On:

Cuisine

African

Time

30 - 60 mins

Skill Level

Confident

Serves

2

Courses etc.

Lunch Box
Main Courses
Side dishes
Starters

You will need

IngredientAdd
120g polenta grains More products
water
olive oil More products
400g tinned chopped tomatoes More products
1 tbsp tomato puree More products
2-3 dashes Tabasco sauce
1 red chilli, finely chopped

Awaiting stock

More products
½ red pepper sliced

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½ yellow pepper sliced More products
75g goats cheese or cheese of choice, grated

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat oven 200 degree cel, gas 6
  • Make up the polenta as per packet instructions for firm polenta. Spread evenly in a shallow baking tray lined with parchment paper and allow to cool for at least 8 hours, until firm.
  • Remove polenta from tray and cut into shapes e.g. squares approx 5cm square or circles. Lightly oil an oven proof dish with olive oil and arrange the polenta shapes in the dish.
  • In a small saucepan put the chopped tomatoes, tomato puree,Tabasco and chilli and bring slowly to the boil, then allow to simmer until the mixture reduces and thickens a little.
  • Spread the sliced peppers on top of the polenta and cover the entire contents of the dish with the tomato sauce.
  • Sprinkle the grated cheese over the tomato sauce and bake in the oven for 25 mins.
  • Serve with a green salad, steamed vegetables or cold as a buffet or picnic snack.

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