Savoury Polenta Bake

In a small bowl measure out 2 tsp dried rosemary and 1 tsp dried sage, 1 tsp chilli flakes/salt and pepper.

Oil a deep 10” baking dish.

Prepare the polenta the night before boiling 1.5 pints of water in a kettle and pour it carefully into a deep pan.

Measure 200g of quick cook polenta into a jug and slowly pour into the boiling water around 2 tbsp at a time and use a whisk continuously to combine until all the polenta is in the water. Add the measured spices (above) and keep whisking until smooth and thick like a porridge consistency. Do not overcook but when smooth pour into the prepared oiled baking dish. Even out with a spatula, allow to cool then place in the fridge overnight.

To bake:

Preheat the oven to 200 fan and assemble the bake as follows;

Peel an onion and slice as thinly as you can to make onion rings and evenly put on top of the polenta.

Peel and grate half a garlic bulb and top the onions with it.

Cut a pack of tofu into 4 even square slices and add to the dish.

Open a can of chopped tomatoes and spread over then sprinkle with white pepper. drizzles of balsamic vinegar and 2 tsp runny honey.

Finally top with grated 100g red Leicester cheese.

Bake for 30 minutes.

Serves 4.

Can be portion frozen, defrosted and cooked another day at 180 fan for 20 minutes.

My latest post in my Spaniel Quotes for Life blog:

What I learned in August 2017 - Real love is accepting a person as they are, not as you want them to be

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Like bananas holdings hands by Rosemary Ditchburn
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My most read poem in January 2017:
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Don't let life's painful history drag you down
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