Baked Polenta with Tasty Tomato Topping Recipe

Ingredients

Serve 4

• 1 lb/500 g finely ground cornmeal

• 1 quart/1 liter water

• 4 tbsp extra-virgin olive oil

• 2 cloves garlic, finely chopped

• 14 oz/450 g fresh or canned tomatoes, peeled and chopped

• salt and freshly ground black pepper to taste

• 1 cup/125 g freshly grated Parmesan cheese

Method:

1. Bring the water to a boil in a large pot. Gradually sprinkle in the cornmeal, stirring constantly with a wooden spoon to prevent lumps from forming.

2. Continue cooking over low heat, stirring almost constantly, for 45-50 minutes.

3. Drizzle a clean surface with cold water and turn  the hot polenta out onto it. Spread to about 1/2 inch (1 cm) thick and let cool.

4. Preheat the oven to 400°F/200°C/gas 6. Lightly oil a large baking dish.

5. Sauté the garlic in the oil in a large frying pan over medium heat until pale gold.

6. Add the tomatoes and cook for 20 minutes, or until the tomatoes have reduced. Season with salt and pepper.

7. Use a glass or cookie cutter to cut out disks of polenta about 2 inches (5 cm) in diameter.

8. Arrange the polenta disks in the baking dish, overlapping them slightly roof-tile fashion. Spoon the hot sauce over the top and sprinkle with the Parmesan.

9. Bake for 10-15 minutes, or until the cheese has melted. Serve hot.