For the polenta
4 tbsp olive oil
1 garlic clove, chopped
1 red chilli, deseeded and finely chopped, OR a good pinch of dried chilli flakes
1 tbsp finely chopped rosemary
150g quick-cook polenta
100g strong Cheddar or well-flavoured, hard goats cheese, grated
Sea salt and freshly ground black pepper
For the tomato sauce
2 tbsp olive oil
2 garlic cloves, finely slivered
2 x 400g tins plum tomatoes, any stalky ends and skin removed
1 bay leaf (optional)
A pinch of sugar
SALAD!
To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli and sweat gently for a couple of minutes - don't let the garlic colour. Add the rosemary and remove from the heat.
Pour 800ml water into a saucepan and bring to the boil. Now pour in the polenta in a thin stream, stirring all the time. When smooth, allow it to return to a simmer. Cook for 4-5 minutes, stirring often, then remove from the heat. Stir in the garlic, chilli and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.
Tip the polenta on to a cold surface, such as a plate or a marble slab, and spread it smoothly into an even disc, about 2cm thick. Leave to cool completely.
To make the tomato sauce, heat the olive oil in a wide frying pan over a medium-low heat. Add the garlic and sweat gently for a couple of minutes; don't let it colour. Put the tomatoes into a large bowl with their juice and crush hem with your hands. Tip the lot into the frying pan, adding a bay leaf if you have one handy. Bring to a simmer then cook for 20-30 minutes, stirring often and crushing the tomatoes with a fork until you have a thick, pulpy sauce. Season with salt, pepper and a pinch of sugar.
When the polenta is cool and firm, cut into slices or wedges. Heat 2 tablespoons olive oil in a non-stick pan over a medium-high heat and fry the polenta pieces for 2-3 minutes each side, until they have a light, golden brown crust. Serve topped with the hot tomato sauce.
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