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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.