On Saturday I tried Hugh Fearnley-Whittingstall's Chilli, Cheese and Rosemary Polenta with tomato sauce. I've recently become slightly obsessed with Hugh, maybe its something to do with him looking so much cleaner and healthier since he took up vegetarianism, or maybe its just the new short haircut, who knows. Anyway, I've never really been a fan of polenta until I tried this recipe and its really rather good.
However, even Hugh's enthusiasm is not enough to convert me totally to vegetables, and on Sunday I used several large sprigs of sage to flavour a roasted free-range chicken, along with a whole lemon and rather alot of garlic. Served with the juices poured over and a mound of mashed potato - delicious!
Hugh's Chilli, Cheese and Rosemary Polenta with tomato sauce
4 tbsp olive oil.
1 garlic clove, chopped.
1 red chilli, deseeded and finely chopped, OR a good pinch of dried chilli flakes.
1 tbsp finely chopped rosemary.
150g quick-cook polenta.
100g strong Cheddar or well-flavoured, hard goat’s cheese, grated.Sea salt and freshly ground black pepper.For the tomato sauce
2 tbsp olive oil.
2 garlic cloves, finely slivered.
2 x 400g tins plum tomatoes, any stalky ends and skin removed.
1 bay leaf (optional).
A pinch of sugar.
Method
1.To make the polenta, heat 2 tablespoons of the olive oil in a frying pan over a medium-low heat. Add the garlic and chilli and sweat gently for a couple of minutes – don’t let the garlic colour. Add the rosemary and remove from the heat.
2.Pour 800ml water into a saucepan and bring to the 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 4–5 minutes, stirring often, then remove from the heat. Stir in the garlic, chilli and rosemary mixture, then add the grated cheese and a generous amount of salt and pepper. Mix well.
3.Tip the polenta on to a cold surface, such as a plate or a marble slab, and spread it smoothly into an even disc, about 2cm thick. Leave to cool completely.
4.To make the tomato sauce, heat the olive oil in a wide frying pan over a medium-low heat. Add the garlic and sweat gently for a couple of minutes; don’t let it colour. 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 20–30 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.
5.When the polenta is cool and firm, cut into slices or wedges. Heat the remaining 2 tablespoons olive oil in a non-stick pan over a medium-high heat and fry the polenta pieces for 2–3 minutes each side, until they have a light, golden brown crust. Serve topped with the hot tomato sauce.
 |
| Hugh, my veggie hero |
.
