Polenta “toast” with spicy peppers and goats’ cheese Recipes
Polenta “toast” with spicy peppers and goats’ cheese
Cooking Time: 15 - 30 mins
Serves: 2 
Ingredients
200g (7oz) quick-cook polenta
6tbsp freshly grated Parmesan
small log of mild goats’ cheese, around 150-200g (5-7oz)
1 pack Sacla’ Fresh Spicy Roasted Pepper Intense Sauce or 1 jar Sacla' Spicy Tomato & Pepper Big Bold Itlaian Sauce
Instructions
Prepare the polenta according to the pack instructions. Stir
in half the Parmesan and plenty of seasoning then spoon into
an oiled baking tin, around 20x20cm (8x8in). Leave to cool.
You can leave it in the fridge for 3 days at this point.
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Tip out the
polenta on to a board and cut into 4 slices. Scatter over the
remaining Parmesan. Slice the goats’ cheese into 4 or 8, then
divide between the polenta slices, placing them on top of the
Parmesan. Place on a non-stick baking sheet and bake until
browned, bubbling and crispy, for 10 to 12 minutes. Just before
serving, heat the Intense Sauce and serve with the “toasts”. >>
