Polenta bake with cheese and tomatoes

Polenta bake with cheese and tomatoes

Polenta pasticciata con formaggio e pomodoro

By
From
Simple Cooking
Serves
6
Photographer
Alastair Hendy

This is a typical leftover dish, for when you have made too much polenta. Because cold polenta solidifies, you can cut it into crumbs, slices or shapes, which can be used for baked dishes like this, or fried or grilled. However, this dish can also be made with fresh polenta, which you leave to cool.

Ingredients

Quantity Ingredient
800g polenta, cooked, solidified and cut in chunks

Sauce

Quantity Ingredient
1 garlic clove, peeled and sliced
2 tablespoons olive oil
100g pomodorini, chopped
5 basil leaves, shredded

To serve

Quantity Ingredient
200g taleggio cheese, cut in chunks
100g parmesan, freshly grated
50g unsalted butter

Method

  1. For the sauce, fry the garlic in the oil until soft but not brown, about 2 minutes. Add the tomatoes and basil and cook for a few more minutes. Season if needed.
  2. Preheat the oven to 225ºC.
  3. In an ovenproof dish, make a layer of some of the polenta chunks. Sprinkle some of the tomato sauce on top, with some of the Taleggio and a little Parmesan. Make more layers similarly, and finish with tomato sauce, the remaining Taleggio and a sprinkling of Parmesan.
  4. Bake in the preheated oven for about 30 minutes, until a nice crust is visible and the cheese has melted. Cut the butter into small pieces and put on top. Serve immediately.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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