CHEESY BAKED POLENTA IN TOMATO SAUCE (COVER RECIPE)
SERVES 4
“THIS HEARTY MAIN NEEDS NOTHING MORE THAN SOME LIGHTLY COOKED GREENS.”
FOR THE POLENTA
660ml milk
3 garlic cloves, crushed
1 tbs extra virgin olive oil, plus extra to drizzle
200g instant polenta
60g roughly grated parmesan
FOR THE SAUCE
1/4 cup (60ml) extra virgin olive oil2 small onions (360g total), peeled6 garlic cloves, crushed1 tsp chilli flakes10g fresh oregano leaves2 x 400g cans plum tomatoes, roughly crushed by hand1 tsp caster sugar200g fontina cheese or buffalo mozzarella, very thinly sliced