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Baked polenta with Veracruz salad

I love this method of cooking polenta, sticking it in the oven and forgetting about it until it is virtually done. The rich, piquant tomato sauce, from the eastern state of Veracruz, with all its Sicilian influences, is a delightful match for the muted flavour of the polenta
HELEN CATHCART

Method

Heat the oven to 180°C/fan oven 160°C/mark 4. Line a 30 x 20cm baking dish with clingfilm and set aside. Grease a second baking dish with a little olive oil. Put the polenta and stock into the oiled dish, then stir in 400ml water and ½tsp sea salt. Bake, uncovered, for 40 minutes, then stir well and cook for a further 10 minutes. Immediately stir in 2tbsp olive oil, most of the chopped parsley – reserving some to garnish –and lots of freshly ground black pepper. Pour into the lined dish, smooth over the surface and set aside to cool. (You can do this a day ahead and store it in the fridge, covered.)
To make the sauce, place a large casserole over a medium-high heat. Add 6tbsp oil and turn the heat down to medium. Then add the onion and celery, season well with salt and freshly ground black pepper, and cook for 7-8 minutes until soft. Add the garlic, bay leaves, oregano and cinnamon, and then stir and cook for a further 5 minutes. Now add the chopped tomatoes together with the rest of the sauce ingredients. Season generously with 1tsp salt and some freshly ground black pepper, then simmer over a medium heat for 25-30 minutes to allow the flavours to meld.
Heat the grill to medium and slice the polenta into long triangles. Drizzle with a little olive oil, sprinkle with a light layer of cheese (if using) and grill for 10 minutes, until golden on top and heated through. Serve on a bed of tomato sauce, scattered with the pickled chillies and parsley, plus more cheese to hand round.

Ingredients

For the polenta

2 tbsp olive oil, plus extra for greasing and drizzling
250g coarse polenta
1.2 litres vegetable stock
Small handful chopped parsley
Handful finely grated vegetarian Parmesan, pecorino or vegan cheese, plus extra, to serve (optional)
3-4 pickled green chillies, finely chopped

For the sauce

6tbsp olive oil
1 large Spanish onion, finely sliced
2 sticks celery, diced
6 garlic cloves, crushed
2-3 bay leaves
Small handful oregano leaves
1 cinnamon stick
1kg ripe tomatoes, roughly chopped
4 tbsp Manzanilla or Fino sherry
15 green olives, stoned and chopped
50g capers, roughly chopped
2tbsp demerara sugar