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Polenta Pasticciata

Method

  • Preheat oven to 170°-180°C fan forced (190°-200°C normal).
  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, capsicum and garlic until softish. Add the tomatoes, stock, seasonings and sugar. Mix well, turn the heat down a bit and rapidly boil for about 15 mins until thick and fragrant. Then add the anchovies with the basil. Mix well and taste for seasoning.
  • While the sauce is cooking, place the water, polenta and 1 heaped tspn sea salt flakes in a microwave proof bowl. Mix well and cook in the microwave, uncovered, at 100% for 6 mins. Stir well, loosely cover with greaseproof paper and cook for a further 6 mins. Then add the parmesan, butter and a little ground pepper, and mix well until well combined.
  • Transfer the polenta into an ovenproof dish, spreading out to the corners.
  • Mix the mozzarella into the tomato sauce and spread on top of the polenta. Then sprinkle extra parmesan on top and cook in the oven for about 15-20 mins until bubbling.
  • Serve with a simple green salad on the side.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 green capsicum, cored, seeded & diced
  • 2-3 garlic cloves, crushed
  • 3 cans diced tomatoes
  • 1 cup vegetable stock
  • sea salt flakes
  • freshly ground pepper
  • a good pinch of brown sugar
  • 2-3 anchovies, chopped (optional)
  • 8-10 basil leaves, shredded 
  • 3 cups water
  • 1 cup polenta
  • 50 gm+ freshly grated parmesan
  • 2 dollops butter
  • 1 cup cubed mozzarella

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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    1 lb450 gm