Parmigiano-Reggiano Cheese Polenta

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:

1. 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?
2. 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.
3. 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.