This is a modern and delicious twist on ‘PAP EN SOUS’. The topping options are really endless. Prepare the baby marrows and brinjals on the braai while the polenta bakes so that they are ready to go on top as soon as the polenta has cooled.
SERVES 6 - 8
4 cups vegetable stock
2 cups water
1½ cups instant polenta
100 g parmesan cheese, grated
1 Tbsp fresh thyme leaves
Sea salt and freshly ground black pepper to season
130 g (1 jar) basil pesto
½ red onion, thinly sliced
10 baby marrows, sliced and braaied over coals
15 slices brinjal, braaied over coals
15 pitted kalamata olives
15 strips charred or pickled sweet peppers
10 roasted tomatoes
5 sundried tomatoes, halved
5 pieces bocconcini, torn
Fresh basil leaves to garnish
1. Preheat the oven to 200°C.
2. Grease a 27cm loose-bottomed quiche pan.
3. Place the stock and water in a saucepan and bring to a simmer. Add the polenta while whisking constantly.
4. Cook, stirring occasionally, for 10 minutes until thickened. Add the parmesan, thyme and seasoning and stir while on the heat until well combined. Pour into the quiche pan and bake for 25 minutes until slightly crisp on the top.
5. Remove from the oven and allow to cool for 20 minutes in the pan.
6. Carefully remove from the pan, place on a serving platter and spread the top with the pesto.
7. Arrange the rest of the ingredients on top of the tart and garnish with basil leaves. Serve immediately.
