| Polenta with smoky tomato sauce |
This recipe adapts Anna Thomas' method for cooking soft polenta in the oven, and teams it with a sauce flavoured with Spanish smoked paprika. This is very good with roast vegetables - fennel, butternut squash, green beans, aubergine, whatever is in season.
| 1 cup medium or coarse grind polenta |
| 3.5 cups light vegetable stock |
| 1/2 cup milk |
| grated pecorino |
| olive oil |
| 1 large onion, finely chopped |
| 3 cloves garlic, crushed |
| 1/2 teaspoon hot smoked paprika (picante pimenton) |
| two 400 g tins of tomatoes |
| a pinch of salt |
Preheat the oven to 180 C.
Mix together the polenta and the stock in a shallow casserole dish. Bake for about 35-40 minutes, stirring once. It should become soft and thick.
Remove the polenta from the oven, and stir through about half a cup of milk, and a couple of handfuls of grated pecorino or other strong cheese. Return to the oven and cook for a further 10 minutes, or until it reaches the consistency you like. Season to taste.
Heat a little olive oil in a saucepan over medium heat. Cook the onions, stirring, until they are soft and translucent. Add the garlic and paprika and cook another couple of minutes, then add the tomatoes and salt, and bring to a simmer. Cook gently for about 30 minutes, stirring now and then.
When everything is ready, ladle some polenta onto each plate, and spoon over some smoky tomato sauce. Eat at once.
Serves 2-4, depending on vegetables.
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18 September 2004
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