Cheesy polenta and tomato sauce

Name: Cheesy polenta and tomato sauce
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500ml vegetable stock, or chicken stock, if not veggie 350ml whole milk; 60g unsalted butter; 200g quick-cook polenta; 150g Gruyère, roughly grated; 150g datterini or regular cherry tomatoes; 90ml olive oil; 1 onion, peeled and cut into; 8 wedges (150g); 6 garlic cloves, crushed; 750g vine tomatoes, cored and finely chopped into 1cm cubes (seeds and all); 1 tsp caster sugar; 5g oregano sprigs, plus; 1½ tbsp picked leaves salt and black pepper

10 steps

Prep:25minCook:45min

This is polenta dressed to impress as a veggie main, but not so overdressed that it can't also work as a side dish, such as to roast chicken or grilled fish. Don't make the polenta until just before you're about to serve, as you don't want it to be completely set.

Updated at: Sat, 10 Feb 2024 23:37:21 GMT

Nutrition balance score

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Ingredients

4 servings

500mlvegetable stock

or chicken stock, if not veggie 350ml whole milk

60gunsalted butter

200gquick-cook polenta

150gGruyère

roughly grated

Tomato sause

150gdatterini

or regular cherry tomatoes

90mlolive oil

8wedges

750gvine tomatoes

cored and finely chopped into 1cm cubes, seeds and all

1 tspcaster sugar

5goregano sprigs

plus

black pepper

Instructions

Step 1

1. Place a large sauté pan on a high heat and, once very hot, add the datterini/cherry tomatoes and char for 5 minutes. Remove from the pan and set aside, then let the pan cool slightly.

Step 2

2. Return the pan to a medium-high heat along with 4 tablespoons of oil and the onion. Cook for 12 minutes, stirring occasionally, until softened and golden, then add the garlic and cook for 30 seconds more.

Step 3

Add the chopped vine tomatoes, sugar, picked oregano leaves, 100ml of water, 1 teaspoon of salt and plenty of pepper and bring to the boil. Lower the heat to medium and cook for 20 minutes, stirring every now and then, until the tomatoes have started to break down. Add the charred datterini tomatoes and cook for 8 minutes more, until the sauce has thickened. Keep warm on a low heat.

Step 4

3. Heat the remaining

Step 5

2 tablespoons of oil in a small frying pan on a medium-high heat. Add the oregano sprigs and cook for just 60 seconds, or until the leaves start to turn a deep green. Set aside.

Step 6

4. Meanwhile, put the stock, milk, 100ml of water, half the butter, 1¼ teaspoons of salt and a good grind of pepper into a medium saucepan on a medium-high heat.

Step 7

Bring to a gentle simmer, then turn the heat to medium-low and slowly add the polenta, whisking continuously, until completely incorporated. Continue whisking for 2-3 minutes, until the polenta is cooked and the mixture is quite wet. Stir through the cheese and the remaining butter. Remove from the heat.

Step 8

5. Spread the polenta out on a large platter. Spoon the tomato sauce on top, gently swirling some into the polenta. Top with the fried oregano and its oil, and serve warm.

Step 9

Get ahead:

Step 10

- Make the sauce up to 2 days ahead, warming it through to serve.