Here is a dish that looks impressive but is quite easy to make. Polenta is corn
meal porridge. In this dish the polenta gets cooked twice so that when it’s
baked it has a crisp outer layer with soft insides. And when smothered with
a rich Puttanesca sauce its just amazing.
For the polenta
1 cup of quick cooking polenta
2.5 cups of water
2 tsp vegetable stock
50g sundried tomatoes (chopped)
40 mls olive oil
10g fresh dill
1. Bring the water and the stock to the boil in a large pot.
2. Sprinkle the polenta into the boiling water and start to stir continuously.
3. As the water starts to cook out of the polenta you might want to turn the
heat down a little bit to stop the polenta sticking to the bottom of the pot.
4. Continue to cook and stir the polenta until is starts to pull away from the
sides of the pan.
5. In order to set the polenta we want it quite firm so that it holds it shape
when it is baked.
6. When it starts to form a soft ball, add the olive oil, sundried tomato and
the herbs and continue to stir until everything is evenly distributed.
7. Line a sided tray with cling film and pour the polenta into the tray.
8. Spread it out evenly and then place another sheet of cling film over the
top and smooth it out with your hand.
9. Slice up your onions and leeks.
10. Dice the aubergines into 1cm cubes.
11. Heat a pan up with some olive oil. Sauté off the onions and the leeks
until they start to soften.
12. When these start to soften, place the aubergines in a fry pan and fry them
off for a few minutes. When they start to soften a little throw in some smoked
paprika, chopped mushrooms, garlic, salt pepper and capers.
13. Continue to fry these off for a few minutes before adding the chopped tomatoes,
the courgettes and the olives.
14. Then continue to simmer until well cooked.
15. Cut the polenta in to long triangles and place onto an oiled baking tray.
16. Bake at 180ºC for 20-25 minutes or until golden brown.
17. Then just before serving stir some fresh spinach through the sauce.
18. To serve, arrange the polenta into a star pattern on a place and top with
the Puttanesca sauce .
