Polenta Bravas Recipe. Bake cheesey polenta in the oven and top with a rich tomato sauce for a Spanish-tapas inspired dish.
Serves 4
polenta, from last night
1/4 cup olive oil
1 onion, chopped
1 bay leaf
2 red chilli peppers, deseeded,
chopped
2 garlic cloves, finely chopped
1 tbsp tomato paste
½ tbsp sugar
1 tbsp pomegranate molasses
425g plum tomatoes, chopped
150ml white wine
mushroom consommé, to serve
Preheat oven to 200°C. Grease a baking tray. Remove the polenta from the dish and cut into 2cm-wide pieces. Drizzle with half of the oil. Roast until golden, about 30 minutes.
Meanwhile, heat a frying pan with remaining oil. Cook the onion with the bay leaf until soft. Add the chillies, garlic, tomato paste, sugar and pomegranate molasses. Cook for 5 minutes on a low heat.
Add the tomatoes and white wine. Stir and bring to the boil. Simmer for 10 minutes. Season to taste.
Divide the polenta between four dishes. Pour the tomato sauce over and sprinkle with freshly cracked black pepper.
Heat any reserved consommé and pour into small cups to serve. Serve on the side of the main dish, with a swirl of cream added if desired.
