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Grilled bramata polenta, fennel, red pepper, aubergine and tomato fondue

Grilled bramata polenta, fennel, red pepper, aubergine and tomato fondue

Ingredients:

For the polenta

Bramata polenta – 500 gms

Vegetable stock – 1000 ml

Toasted Fennel – 5 gms

Chilli flakes – 2 gms

Chopped Rosemary – 2 sprigs

Shaved Pecorino cheese – 200 gms

Salt & freshly gound black pepper – as per taste

Olive oil – for drizzling

 

For the vegetable & tomato fondue

Unsalted butter – 100 gms

Chopped white onion – 100 gms

Chopped garlic cloves – 10

Garlic cloves peeled – 5

Bay leaf – 2

Dried mixed herbs – 15 gms                                        

Tinned chopped tomato – 1000 gms                        

Chopped fresh basil – ½  bunch

Diced aubergine – 1

Diced red pepper deseeded – 2

Diced courgette – 2

Diced fennel – 1

Diced red onion – 2

Rosemary – 2 sprigs

Light brown sugar – 10 gms

Salt & freshly ground black pepper – as per taste

 

 

Method:

Bring the vegetable stock to boil in a large sauce pan. Add the polenta in a steady stream while stirring it all the while.

Lower the flame to avoid it splashing, stir it occasionally till the mixture leaves the side of the sauce pan.

Stir in the fennel, chilli flakes, rosemary and pecorino. Add salt and freshly ground pepper as per taste.

Line a tray with parchment paper and spoon out the mixture evenly. Cover the mixture with another parchment sheet and press it with some tinned cans. Leave it overnight in the fridge ideally.

The polenta cake can be tipped out cut, drizzled with a little oil and grilled.

Drizzle the diced vegetables with olive oil, add the peeled garlic and rosemary sprigs, sprinkle salt and freshly crushed black pepper as per taste. Tray up and roast in the oven.

For the sauce heat olive oil, add bay leaf, chopped white onion and garlic. Lightly cook without browning. Add the chopped tinned tomato. Cook till the tomato has thickened enough.

Add the light brown sugar, salt and freshly ground pepper. Stir in the basil at the last moment.

Add the roasted vegetables in the sauce and let it stew for some time till all the flavours come through.

Plate the warm grilled polenta and vegetable fondue. You can add extra shaved pecorino and freshly ground pepper if you like.

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