Polenta in spicy tomato sauce - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 2 - 3
| 120 |
g |
polenta grains |
|
|
water |
|
|
olive oil for brushing baking dish |
| 400 |
g |
tin chopped tomatoes |
| 1 |
tbsp |
tomato puree |
| 2 - 3 |
dashes |
tabasco sauce |
| 1 |
|
red chilli, finely chopped |
| ½ |
|
red pepper, sliced |
| ½ |
|
yellow pepper, sliced |
| 75 |
g |
goats cheddar, grated |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Make up the polenta following the packet instructions for 'firm' polenta. Spread evenly
in a shallow baking tray lined with baking parchment and allow to cool for at least 8 hours,
until very firm.
|
| |
| 2. |
Remove polenta from tray and cut into shapes, i.e. squares approx 5cm square, or circles.
Lightly oil an ovenproof dish on the base with the olive oil, then arrange the polenta
shapes in the dish.
|
| |
| 3. |
In a small saucepan put the chopped tomatoes, tomato puree, tobasco and chilli and bring
to the boil, then allow to simmer until the mixture reduces and thickens a little.
|
| |
| 4. |
Spread the sliced peppers on top of the polenta then cover the entire contents of the dish
with the tomato sauce.
|
| |
| 5. |
Sprinkle the grated cheese over the tomato sauce, and then bake in the oven for 25 mins.
|
| |
This can be served with lightly steamed vegetables, green salad or cold as a buffet or picnic snack.
To make an even quicker meal, use ready made polenta, just slice it and top with the peppers and a
ready made wheat free spicy tomato sauce, finally the cheese.
Back to wheat free main course recipes...
