Grilled Polenta with Whole Cherry Tomato and Parmesan Sauce Recipes

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

2 tablespoons olive oil
800ml (28floz) water
225g (8oz) 1-minute cook instant polenta
40g (1 1/2oz) butter
150g (5oz) Parmesan, finely grated
1 x 350g jar Sacla' Whole Cherry Tomato and Parmesan Sauce
Extra virgin olive oil, for drizzling
Salt

Instructions

You will need a small shallow dish approximately 25.5cm x 20 cm (10"X8")

Lightly oil the dish with a little of the olive oil

Bring the water to the boil in a good-sized non-stick pan, then, in a steady stream pour on the polenta, stirring as you do.

Reduce the heat to moderate and stir continually for 5 minutes until really thick and porridge-like.

Remove, stir in the butter, 110g (4oz) of the Parmesan and a generous amount of salt.

Transfer to the oiled dish, spread out evenly and leave to cool.

Preheat the grill.

When cold and set, cut the polenta into 8 triangles, brush both sides with the rest of the olive oil, place on a baking tray and grill for 5-6 minutes.

Using a palette knife, loosen and turn each triangle over and cook for a further 2-3 minutes until crisp and golden.

Gently heat the sauce for 3-4 minutes in a small non-stick pan over a low heat.

Put the polenta on 4 large warmed plates, spoon on the sauce and scatter over the rest of the Parmesan.

To serve either arrange a pile of rocket leaves to one side and drizzle with the extra virgin olive oil, or add to linguine.