For the polenta:
250g polenta
1 litre water
2 tbsps freshly-grated Reggiano Parmesan
2 tbsps chopped herbs (chives, parsley, basil – up to you)
For the sauce:
1 onion, finely diced
½ bulb fennel, finely diced
2 sticks celery, finely diced
4 fat cloves garlic, minced
1 tin chopped plum tomatoes
2 tbsps tomato purée
Pinch of unrefined caster sugar
A little extra-virgin olive oil
S&P
To assemble:
A few oven-dried or sunblush-type tomatoes
Some fresh herbs for garnish
A little extra Parmesan
First, let’s make the tomato sauce. Soften the onion, garlic, fennel and celery in a little olive oil, then add the tomatoes, purée, a pinch of sugar and plenty of seasoning.
Simmer this sauce for a couple of hours, until thick and tasty.
To make the polenta, prepare a few things first: you’ll need a tray in which to set the polenta (square cake tins are ideal), a spatula for smoothing the surface, and a strong whisk.
Bring the water to the boil in a large pan, and add the vegetable bouillon powder. Quickly whisk in the polenta, and allow the mixture to thicken over a gentle heat, whisking constantly for about 3-5 minutes.
Remove from the heat, add the cheese and herbs, and quickly tip into the tray, smoothing the surface as quickly as possible.
At this stage you can refrigerate the polenta for a few days.
To assemble the dish, heat a little olive oil in a griddle pan or frying pan.
Cut the polenta into neat squares or wedges, and fry on both sides until hot, golden and crunchy.
Serve with a good dollop of the tomato sauce, a handful of crunchy spinach, a few extra tomatoes and perhaps a little extra Parmesan for good measure.
