Baked Polenta

This dish is as comforting as macaroni and cheese, lasagna with extra cheese, or splurging on 4 slices of pizza.  

It’s a big bowl of love and comfort.

This warm and wintery dinner is great as is or for a heartier meal add grilled sausages.

INGREDIENTS

1 Tbsp Sea Salt
225g Instant Polenta
Olive Oil Spray
My Simple Tomato Sauce (recipe below)
350 g Fresh Ricotta
1/4 cup Parmesan Cheese, finely grated 
Freshly Ground Black Pepper
 
METHOD

Put 1.5 litres (6 cups) water in a large saucepan over a high heat and bring to the boil. Add the salt and pour the polenta into the water in a steady stream, constantly stirring with a wooden spoon.

Reduce the heat to low, cover and cook for another 10 minutes, stirring regularly.
(Polenta is thick and sticky and needs to be stirred regularly so it doesn't catch on the base of the pan).

Lightly oil a 30 x 20 cm baking dish with olive oil spray. Pour the cooked polenta into the prepared dish and spread evenly.

Leave to cool and firm in the baking dish then turn out onto a cutting board. Cut the polenta into 5 cm squares.

Preheat the oven to 200°C.

Lightly grease four individual dishes (oven proof) with oil spray.

Place the polenta squares in a single layer, slightly overlapping.

Pour the simple tomato sauce evenly over the polenta.

Sprinkle the ricotta and parmesan cheese over the top. Season with pepper.

Bake for 30 minutes, or until golden. And serve with grilled sausages
 

MY SIMPLE TOMATO SAUCE

2 x 425g Tins Chopped Italian Tomatoes
2 Tbsps Extra Virgin Olive Oil 
1 Tsp Sea Salt
1 tsp Sugar
Freshly Ground Black Pepper
2 Garlic Cloves, minced or crushed
 

Place the tomatoes in a saucepan over a medium heat and cook for 15 minutes, stirring occasionally.

 

Add the remaining ingredients, cook for 5 minutes then remove from the heat.