Baked Polenta with Creamy Whole Cherry Tomato Sauce

Free from


  • 250g Polenta, instant
  • 2 tbsp Olive oil
  • 350g Sacla’ Free From Creamy Whole Cherry Tomato Sauce
  • Salt
  • Black pepper


  1. Add 1 litre of salted water to a large pan, then slowly pour in the polenta
  2. Stir for about 2 minutes until it begins to thicken
  3. If it is too thick add more water and continue to stir
  4. Preheat the oven to 200°C/400°F/Gas mark 6
  5. Spoon the polenta into an ovenproof dish and spread to level
  6. Drizzle with olive oil and season with freshly ground black pepper
  7. Put in the oven and bake for 15 minutes
  8. Remove polenta from oven and put to one side to keep warm
  9. In a pan heat Sacla’ Sauce, slice the polenta into triangles
  10. Serve up about 3 pieces per person and spoon over the sauce
Serves: 6Cooking time: Share recipeReview this recipe


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