Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 2 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
2
- 3-4tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 onion, finely chopped
- 1teaspoons dried oregano
- 1teaspoons chilli flakes
- 400grams whole plum tomatoes, chopped
- 500grams ready-made polenta, cut into slices 5mm thick
Nutrition per serving
5200kJ / 1240Cal
5200 Kilojoules or 1240 Calories
60% of daily energy intake*
Protein
18.2grams
Fat
38.8grams
Carbs
203grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 1 tablespoon of the olive oil in a large heavy deep-sided frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft.
Step 2 of 4
Sprinkle in the oregano and chilli flakes, then tip in the tomatoes, including any juices. Simmer gently for about 20 minutes. Season with salt and black pepper.
Step 3 of 4
Meanwhile, heat a tablespoon of oil in a large non-stick frying pan over a high heat. Cooking in batches, fry the polenta slices for about 5 minutes on each side until crisp and golden. Remove from the pan with a spatula or fish slice, drain on kitchen paper, and keep warm. Repeat until all the polenta has been cooked.
Step 4 of 4
To serve, divide the warm crispy polenta among 2 serving plates, and top with the spicy tomato sauce. Serve with a wild rocket salad.
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