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Baked polenta with tomato and bocconcini

Photography: Brett Stevens/Styling: Yael Grinham
Photography: Brett Stevens/Styling: Yael Grinham


Serving size: Serves 10 or more
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Entree, Main, Side dish

Baked polenta with tomato and bocconcini
INGREDIENTS

1 litre (4 cups) chicken stock
1 litre (4 cups) milk
1 teaspoon salt
2 cups (350g) polenta
¾ cup (60g) freshly grated
parmesan cheese
2/3 cup (160ml) Italian tomato cooking sauce (provvista sugo)
5 (300g) large bocconcini, sliced
1/3 cup (55g) seeded black olives, halved
flat-leaf parsley leaves, for serving, optional

METHOD

Preheat the oven to 220°C (200°C fan forced). Grease a 20cm x 30cm
lamington pan.

Combine stock, milk and salt in a large saucepan; bring to the boil. Gradually sprinkle the polenta over the stock mixture, stirring constantly with a wooden spoon, making sure the polenta has no lumps.

Reduce the heat to low and partially cover the saucepan. Continue cooking, stirring occasionally, for about 30 minutes or until polenta is very thick and a spoon can stand upright in the centre. Remove from heat, stir in the parmesan.

Spread polenta into prepared pan. Stand for about 5 minutes. Spread tomato sauce over polenta, top with bocconcini slices and place an olive half in the centre of each bocconcini slice.

Bake, uncovered, for about 45 minutes or until bocconcini is melted.

Cut polenta into squares; sprinkle with parsley, if desired.

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User comments
i made this for dinner, i added a little butter as was suggested and it was awsome!! it i varied the topping a little (added a bit of basil, delicious!!) is aso great the next day chilled !!
Always tastes better with a little butter in the Polenta. about 1 T should do it. Rikki Food Technologist
I am looking forward to trying this recipe it looks and sounds delicious. I think it would be great with a rocket salad.

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