1 litre/1 3/4 pints water
salt
175 g/6 oz polenta
25 g/1 oz unsalted butter
olive oil or butter for frying (optional)
grated vegetarian Parmesan cheese
and fresh basil, to serve
For
the tomato sauce:
3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, crushed
1 red chilli, seeded and finely chopped
450 g/1 lb plum tomatoes,
seeded and chopped
2 tablespoons capers, drained
2 tablespoons toasted pine nuts
115 g/4 oz black olives, pitted
and roughly chopped
few basil leaves, torn
salt and freshly ground pepper
1. Make
the polenta: bring the water and salt to the boil in a large saucepan.
Add the polenta gradually in a thin, steady stream, whisking all the time.
Reduce the heat as low as it will go and continue stirring the polenta
with a wooden spoon until it is thick and smooth and has absorbed
all the liquid. This takes about 15-20 minutes.
2.
When the polenta leaves the sides of the pan clean, stir in the butter.
You can serve the polenta like this - all fluffed up like
mash potato, adding some grated cheese and black pepper,
if wished,
or you can pour it into an
oiled tin and leave to cool. When cold, cut into squares
and fry in olive oil or butter until crisp and golden.
3.
To make the tomato sauce, heat the olive oil and gently sweat
the onion and garlic until soft. Add the chilli and cook for 2 minutes.
Stir in the tomatoes, capers, pine nuts and olives and simmer gently,
uncovered for 30 minutes, until reduced and
thickened. Stir in the torn basil leaves and season.
4.
Serve the sauce with the polenta, sprinkled with some freshly grated
Parmesan
cheese
and garnish with more basil. Recipe
from 'The New Vegetarian Cookbook". Published by HarperCollins.
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