Parmesan Polenta with Tomato Sauce & Basil
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
- 20grams butter
- 2 cup milk
- 1/4 cup small basil leaves (to serve)
- 400grams chunky style pasta sauce, chopped
- 5milliliter virgin olive oil spray
- 1 cup polenta
- 2 cup chicken liquid stock salt reduced
- 410grams bolagnaise
- 1/2 cup kalamata olives, pitted, sliced
- 1/2 cup parmesan, shaved (to serve)
Nutrition per serving
1070kJ / 256Cal
1070 Kilojoules or 256 Calories
12% of daily energy intake*
Protein
8.7grams
Fat
11.6grams
Carbs
30.2grams
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 5
Grease and line a 18cmx28cm (base) slab pan with baking paper.
Step 2 of 5
Bring milk and stock to the boil in a large deep saucepan over a medium heat. Slowly add polenta in a steady stream, stirring until well combined. Reduce heat to low.
Step 3 of 5
Cook for 5-7 minutes, stirring constantly until thick. Remove from heat. Add olives, parmesan and butter. Stir until combined. Press mixture evenly into prepared pan. Refrigerate for 1 hour or until cold and firm.
Step 4 of 5
Remove polenta from pan and cut into squares. Heat a chargrill pan over a high heat. Spray polenta with oil. Cook for 4-5 minutes on each side or until golden. Transfer to a serving platter and cover to keep warm.
Step 5 of 5
Heat chunky style pasta sauce in a small saucepan. Spoon over polenta. Top with shaved parmesan, basil leaves and freshly ground black pepper.
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