Chile, cheese, and rosemary polenta with tomato sauce

This is a really great way to cook polenta: well flavored, well seasoned and nicely caramelized. The simple sauce, based on canned tomatoes, is a mainstay in my kitchen and is used in many different ways - with pasta or roasted vegetables, or on a pizza crust (see page 180), for example

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% Daily Values based on a 2,000 calorie diet

Step 1

To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over medium-low heat. Add the garlic and chile and sweat gently for a couple of minutes - don't let the garlic color. Add the rosemary and remove from the heat.

Step 2

Pour 3½ cups/800ml of water into a saucepan and bring to a 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 to 5 minutes, stirring often, then remove from the heat. Stir in the garlic, chile, and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.

Step 3

Tip the polenta onto a cold surface, such as a plate or a marble slab,

Step 4

and spread it smoothly into an even disk, about 1 inch/2cm thick.

Step 5

Leave to cool completely.

Step 6

To make the tomato sauce, heat the olive oil in a wide frying pan over medium-low heat. Add the garlic and sweat gently for a couple of minutes; don't let it color. Put the tomatoes into a large bowl with their juice and crush them 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 to 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.

Step 7

When the polenta is cool and firm, cut into slices or wedges. Heat the remaining 2 tablespoons of olive oil in a nonstick pan over medium high heat and fry the polenta pieces for 2 to 3 minutes each side, until they have a light golden brown crust. Serve with the hot tomato sauce.