This recipe is inspired by one of my favourite pantry staples, polenta. Soft, creamy and slightly textured in bite, it’s the ultimate comfort food on a winter’s night.
Let’s begin by making our hearty tomato sauce. Put a small pot on the heat then add a drizzle of olive oil followed by a tin of tomatoes. Traditionally we’d begin a sauce by sautéing garlic and onion before adding the tomatoes, so by all means add these if you have them, otherwise tomatoes first is perfectly fine.
Reduce the heat down to a simmer then add as many or as little capsicums and artichokes as you like along with the paprika and chili. Season to taste, leave for 15-20 minutes covered and stir occasionally.
With 5 minutes remaining on your sauce you can begin your polenta. In a heavy based pot heat your milk, water and stock cube to a simmer. Slowly pour your polenta into the hot stock whilst whisking; this will prevent it from forming lumps. Continue whisking, the mix should thicken quite rapidly. At this stage the polenta may begin to spit, so remove it from the stove and use the residual heat to cook it through. If you’re using super fine polenta this should take between 2-4 minutes to cook. Set aside.
Remove the lid from your sauce and place some sardines in the pot. Adding the fish at the end will prevent them from breaking up and changing the overall taste of the sauce. These will only take a minute to warm through.
Finish by spooning your soft polenta onto a plate along with the rich sauce on top. Bon appetite.
Help those in need this Christmas and donate to Wesley Mission’s ‘Food for Families’ appeal at: www.wesley.org.au
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