Frank's Recipes! Grilled (Broiled) Polenta with Winter Tomato Sauce

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Grilled (Broiled) Polenta with Winter Tomato Sauce

375 g polenta; made up as pack instructs
125 g Fontina cheese; grated
2 tablespoons olive oil; + extra for brushing
1 large onion; chopped
salt; to taste
1 clove garlic; chopped
1 800 g can tomatoes; including juice
1 tablespoon fresh parsley; chopped
Parmesan cheese; to serve

Yield: 4-6 servings

In a bowl stir together the warm polenta and Fontina until smooth. Pour the polenta into a lightly oiled shallow 1.5 litre bowl and cool. The polenta may be made up to 2 days ahead and chilled, covered.

In a large frying pan heat the oil over a moderately high heat until hot but not smoking and sauté the onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add the garlic and sauté, stirring, for 1 minute. Add the tomatoes with juice, stirring to break up the tomatoes, and simmer, covered, for 30 minutes. Stir in the parsley. Keep the sauce warm.

Preheat the grill. Unmould the polenta onto a cutting board and cut into 2cm thick slices. Arrange the slices in one layer in a lightly oiled shallow baking tin and brush the slices with additional oil.

Grill the polenta about 7-8 cm from the heat until the edges are golden, about 5 minutes. Turn the polenta over and grill until the edges are golden, about 3 minutes more. Arrange the polenta on a platter and spoon the sauce over it. Serve the polenta with Parmesan.