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