Delicious combinations

Parmigiano-Reggiano Cheese Polenta
with roasted tomato and olive sauce

Wine suggestion: Red Douro

Serves 4

Ingredients:

800ml vegetable stock
200g quick-cook polenta
30g butter
100g Parmigiano-Reggiano cheese, grated, plus extra to serve
Salt and black pepper, to season

For the roast tomato and black olive sauce:
1kg ripe plum tomatoes, roughly chopped
350g cherry tomatoes
3 garlic cloves, sliced
A pinch dried chilli flakes
8 sage leaves, torn
2 tablespoons extra virgin olive oil
100g marinated black Pelion olives,
drained, pitted and chopped.

Preparation:
You can make the tomato sauce up to three days in advance then simply reheat in a saucepan until warmed through. Or why not use other tomatoes such as yellow cherry tomatoes or baby plum tomatoes for a change?

Preheat the oven to gas mark 6/200°C. For the sauce put the plum and cherry tomatoes, garlic, chilli flakes, sage and olive oil into a roasting tray and bake for 30 minutes. Spoon about a quarter of the mixture into a blender and whizz until smooth. Pass through a sieve and put into a clean pan. Add the remaining roasted tomatoes and juices to the pan, check seasoning and stir in the olives. Keep warm on a low heat. 

Meanwhile put the vegetable stock in a saucepan and bring to the boil, add the polenta and cook for 1 minute, stirring, until thick and cooked. Take care, as it will bubble like a volcano. Remove from the heat and stir in the butter, Parmigiano-Reggiano cheese and plenty of seasoning. Divide between bowls and top with the tomato sauce and more grated cheese.