Special Diet

  • 3 tablespoons chilli-infused olive oil
  • 1 garlic clove, crushed
  • 25 g (1 oz) Parmesan cheese, freshly grated
  • 100 g (3½ oz) sun-dried tomato pesto (see right)
  • 500 g (1 lb) ready-made polenta
  • 250 g (8 oz) cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • 15 g (½ oz) chopped parsley
  • 15 g (½ oz) chopped chives
  • 50 g (2 oz) black olives, sliced
  • 50 g (2 oz) pine nuts
  • 2 tablespoons balsamic glaze
  • salt

Mix 1 tablespoon of the oil with the garlic, Parmesan and pesto. Slice the polenta horizontally into 2 thin slabs, then cut each in half to make 4 chunky slices. Cut each of the slices in half horizontally and use to sandwich the filling, making 4 sandwiches.

Arrange, slightly apart, in a shallow, ovenproof dish and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.

Meanwhile, mix the tomatoes in a bowl with the red onion, parsley, chives, olives, pine nuts and a little salt. Pile on top of the polenta and return to the oven for a further 15 minutes.

Beat the remaining oil with the balsamic glaze. Transfer the polenta stacks to serving plates and drizzle with the dressing. Serve with a rocket salad.

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