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Serves 4. Preparation 15minsIngredients2 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 MethodYou 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. |
