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Charlotte's olive polenta cakes with tomato & mascarpone sauce

(4 ratings)

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Charlotte's polenta cakes
Charlotte's polenta cakes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Don't be scared of using polenta - it's really simple and makes a good alternative to pasta or potatoes

Ingredients

  • 150g polenta
  • 2 tbsp Balsamic vinegar
  • 3 tbsp double cream
  • 1tbsp mascarpone
  • 700ml milk
  • oil, to grease the tin
  • salt and pepper
  • Black olives, chopped
For the sauce:

  • 3tbsp mascarpone
  • 1 tin chopped tomatoes
  • 1 red pepper, chopped
  • 1 courgette, chopped
  • A splash of red wine vinegar
  • salt and pepper
  • 2tbsp olive oil
  • 1 clove garlic, finely chopped
To serve:

  • Baby spinach leaves
  • Mozzarella, sliced

Be careful when you are cooking the polenta on the hob - it gets very, very hot and spits, so stand well back to avoid a nasty burn.

Method

  1. Heat the oven to 190C/gas 5. Line a cake tin with greaseproof paper and grease.
  2. Put the milk in a large saucepan over medium heat. Add the polenta all at once in a stream, stirring constantly to remove any lumps. Stir in the cream, mascarpone, chopped olives, salt and pepper. Whisk for about 5 minutes until thickened.
  3. Put the polenta into the cake tin, levelling the surface as best you can. Bake for 20-30 mins. Remove from the oven and leave to cool in the tin.
  4. Meanwhile, heat some olive oil in a pan and add your chopped garlic. After a minute or so, add the tomatoes, pepper, courgette and splash of red wine vinegar and season with salt and pepper. Leave to reduce down on a medium heat until thickened.
  5. Remove the polenta from the tin and cut it into slices. Brush the slices on both sides with oil.
  6. Heat up a griddle pan until very hot. Place the polenta slices on griddle for 2-3 minutes, turning, until crisp round the edges. You can seal the edges by holding them on the hot griddle.
  7. Add the spinach leaves to a serving plate. Arrange the olive polenta slices. on top
  8. Stir through the 3tbsp of mascarpone to the sauce, adding extra if you prefer a creamier texture.
  9. Pour the sauce over the polenta slices and scatter pieces of mozzarella on top.
  10. Your olive polenta cakes with tomato and mascarpone sauce are now ready to eat!

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