Boston Baked Beans On Polenta

Heat half the oil in a saucepan over a medium heat, add the onions and cook for 2-3 minutes, until beginning to soften. Stir in the curry powder, raisins, baked beans and mango chutney. Cook for 4-5 minutes, stirring occasionally.

Meanwhile, heat the butter and remaining oil in a frying pan over a medium heat, add the polenta and cook for 1-2 minutes on each side.

Serve the beans spooned over a slice of polenta, sprinkled with the flaked almonds.

Brush 4 polenta slices with a little olive oil and cook under a preheated hot grill for 5 minutes on one side. Turn over, sprinkle with 100 g grated Cheddar and grill for a further 3-5 minutes. Place 12 halved tomatoes on a large piece of foil, cut side down, and grill for 3-4 minutes. Turn the tomatoes over. 

Mix 2 tablespoons olive oil with 2 crushed garlic cloves, 2 teaspoons mustard powder, 1 teaspoon curry powder and 1 teaspoon ground cumin and spoon a little of the mixture over each tomato. Grill for a further 3-4 minutes. Spread each slice of polenta with 1 tablespoon mango chutney and top with the devilled tomatoes to serve.

Bring 1 litre water to the boil in a saucepan then slowly pour in 250 g polenta, stirring constantly. Season with salt and pepper and add 2 tablespoons chopped parsley. Cook for a further 8-10 minutes until the polenta is thick. Pour half the mixture out onto a lightly oiled baking sheet and spread into a circle about 1 cm thick. Repeat with the rest of the mixture.

Bake in a preheated oven, 200°C , Gas Mark 6, for 12 minutes. Meanwhile, cook 8 unsmoked streaky bacon rashers under a preheated hot grill for 5-6 minutes, or until crisp, then roughly break into bits. Top each polenta round with 2-3 tablespoons tomato purée or sauce and spread it to within 1 cm of the edge. Divide 8 sliced tomatoes, the bacon bits and 75 g grated Cheddar between the polenta rounds and bake for a further 10-12 minutes, until the cheese is golden and bubbling. Serve hot, cut into wedges.