Chilli, cheese and rosemary polenta with tomato sauce

Modified from ‘River Cottage Veg’. 

This is a great way to cook Polenta. Well flavoured and seasoned and nicely caramelised. 

Obviously the cheese would be vegan cheese ( if you have it) .

We tend to be in places where it is not available , so we use nutritional yeast ( AKA Nooch) instead.

The Tomato sauce is based on tinned tomatoes and can be used as a base for Pizza or any vegetables you care to throw at it. Add Aubergine, peppers or whatever is fresh at the market.

Ingredients for the Polenta

  • 4 tablespoons of Olive oil
  • 4 tablespoons of Olive oil
  • 1 garlic clove, chopped
  • 1 fresh red Chile, seeded and finely chopped, or a good pinch of dried Chilli flakes
  • 1 tablespoon of finely chopped rosemary
  • 1 1/2 cups  quick cooking polenta
  • 1/2 cup to 1 cup of Nutritional yeast
  • Sea salt and ground black pepper to taste

For the tomato sauce

  • 2 tablespoons olive oil
  • 1 onion, finely chopped.
  • 2 garlic cloves, finely slivered
  • 2 cans (14 ounce /400g ) cans plum tomatoes
  • 1 bay leaf (optional)
  • Salt and pepper to taste

To make the polenta

Heat 2 tablespoons of olive oil in a frying pan over a medium / low heat. Add garlic and Chilli and sweat for a couple of minutes – don’t let the garlic colour. Add the rosemary and remove from heat

Pour 41/2 cups  of water into a saucepan and bring to the boil. Pour in the polenta in a thin stream, stirring all the time. When smooth, return to simmer.

Cook for 4 to 5 minutes, stirring often, then remove from the heat.

Stir in the garlic, rosemary and Chile mixture, then add the noosh and a generous amount of salt and pepper. Mix well.

Tip the polenta onto a cold surface such as a baking tray and spread out so it is 1 inch / 2 cm thick.

Leave to cool completely.

When the polenta is cool and firm, cut into slices, slabs or wedges. Heat 2 TBS of oil in a frying pan over a medium high heat. Fry the polenta for 2 or three minutes each side, until you have a light golden crust. Serve with hot tomato sauce.

To make the tomato sauce

Heat 2 tablespoons of olive oil in a wide frying pan over a medium low heat. Add the onion and sweat for a couple of minutes. Add garlic and continue to cook. Don’t let it colour. Add the tomatoes and simmer for 20 minutes until you have a thick pulpy sauce.

Note: With the tomatoes, slice them in the cantomatoes and add them to the pan.