Baked Polenta with a Fresh Tomato Salad

From issue #3.
Photography by Photography by Becky Nunes.
Baked Polenta with a Fresh Tomato Salad

Serves: 8


3 cups milk
1 clove garlic, crushed
¼ teaspoon grated nutmeg
1 teaspoon sea salt
white pepper
½ cup instant polenta
½ cup semolina
2 egg yolks
½ cup freshly grated Parmesan

300 grams ripe tomatoes
small handful of fresh herbs – basil, mint – roughly chopped
1 clove garlic, crushed
1 very small red onion, finely sliced
½ cup black olives, pitted and halved
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and freshly ground pepper


Line a baking tray (approximately 26x18cm) with baking paper.

Polenta: Combine the milk, garlic, nutmeg, salt and a good grinding of pepper in a heavy based saucepan. Bring to the boil then whisk in the polenta and semolina. Cook over a medium low heat stirring until the grains are soft – about 5 minutes. Remove from the heat and stir in the yolks and cheese. Tip into the prepared tray, cover and refrigerate until ready to use.

Salad: Remove the seeds from the tomatoes and cut into large dice. Combine with the other ingredients.

To serve: Cut the polenta into the desired shape and place on a baking tray. Lightly brush the tops with butter and re-heat in a hot oven for 8-10 minutes or place under the grill until golden. Serve topped with the tomato salad. Serves 8