Baked Polenta with a Fresh Tomato Salad
Photography Photography by Becky Nunes.
Serves: 8
INGREDIENTS
Polenta
3 cups milk
1 clove garlic, crushed
¼ teaspoon grated nutmeg
1 teaspoon sea salt
white pepper
½ cup instant polenta
½ cup semolina
2 egg yolks
½ cup freshly grated Parmesan
Salad
300 grams ripe tomatoes
small handful of fresh herbs – basil, mint – roughly chopped
1 clove garlic, crushed
1 very small red onion, finely sliced
½ cup black olives, pitted and halved
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper
METHOD
Line a baking tray (approximately 26x18cm) with baking paper.
Polenta: Combine the milk, garlic, nutmeg, salt and a good grinding of pepper in a heavy based saucepan. Bring to the boil then whisk in the polenta and semolina. Cook over a medium low heat stirring until the grains are soft – about 5 minutes. Remove from the heat and stir in the yolks and cheese. Tip into the prepared tray, cover and refrigerate until ready to use.
Salad: Remove the seeds from the tomatoes and cut into large dice. Combine with the other ingredients.
To serve: Cut the polenta into the desired shape and place on a baking tray. Lightly brush the tops with butter and re-heat in a hot oven for 8-10 minutes or place under the grill until golden. Serve topped with the tomato salad. Serves 8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.