SERVES 4
PER SERVING
236 CALORIES
3.1G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 50 MINUTES
225g bramata polenta flour
1.2 litres vegetable stock
1 tablespoon chopped fresh sage
1 red onion, finely chopped
2 garlic cloves, crushed
300g cherry tomatoes
1 small red chilli, finely chopped
salt and freshly ground black pepper
fresh sage to serve
1 Put the polenta flour into a large jug.
2 Pour the vegetable stock into a large saucepan, add the sage and bring to the boil.
3 Slowly whisk the polenta into the stock then, using a wooden spoon, beat well until smooth. Reduce the heat and allow to simmer very gently for 40 minutes to allow the starches to cook out. After 40 minutes the polenta will become a thick paste and start to leave the sides of the pan. Pour into a damp tea towel, and cover while you prepare the chilli tomatoes.
4 Heat a non-stick frying pan, and dry-fry the onion with the remaining garlic until soft and lightly browned. Add the tomatoes and chilli and heat through.
5 Cut the polenta into slices and transfer to a serving plate. Spoon the tomatoes over the polenta and serve with salad.
TIP Polenta is the flour derived from maize, or sweetcorn as we know it. Once made into a dough, it can be frozen in squares and reheated from frozen
