3 cups of boiling water
1 cup of polenta
A knob of butter
A pinch of sea salt
For roast tomato sauce
6 large tomatoes
Half an onion or 1 whole shallot
2 large garlic cloves
A glug of olive oil
A tbsp of sherry vinegar
A tsp of chopped chives
A sprig of thyme
A handful of oyster mushrooms ‘lightly fried in butter with a sprig of thyme’
A tsp of finely chopped chives
A small handful of soft, crumbled goats cheese
A drizzle of olive oil
Heat the oven to 220 degrees celsius
Heat up a large frying pan so it’s extremely hot
Cut the tomatoes into quarters
Crush the garlic
Cut the onion into thick slices
Sprinkle sea salt & olive oil over the chopped vegetables
Place everything into the searing hot pan, the immediately place the pan into the oven. You almost want the tomatoes to slightly burn cook for 15- 25min.
While the tomatoes are in the oven begin the polenta.
Bring the water up to the boil in a thick bottomed pan, add butter and polenta then reduce to a simmer.
Continuously stir the polenta so no lumps form. This also stops the polenta catching at the bottom of the pan. Cook for 5 to 10 minutes until smooth and shiny. For a looser polenta add a splash of milk just before serving and enjoy.