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A great way to use polenta - you can add as much or as little as you want to the SunBlush® Tomato and Parmesan topping
Ingredients: * 100g One Minute Cook Polenta
* 75g SunBlush® Tomatoes
100g parmesan cheese, freshly grated
3 tbsp olive oil
3 large onions, peeled and finely sliced
4 garlic cloves, crushed
10 black olives, pitted and halved
salt
cayenne pepper
HOW TO COOK IT
1. Boil 400ml water and add 1tsp salt. Pour the polenta into the water in a slow steady stream and cook, stirring continuously for 3 minutes.
2. Add the freshly grated parmesan cheese and 1tbsp olive oil, and stir for 2 minutes more.
3. Season the polenta with a little cayenne pepper and spread it evenly across the base of a 23cm tart tin. Leave to set.
4. Sweat the onions in a sauce pan with a tight fitting lid in 2tbsp olive oil and 50ml water, for 10 minutes until soft. Raise the heat and cook for a further 5-10 minutes until the onions are well caramelised.
5. Season the onions and spread across the set polenta base. Dot with the SunBlush® Tomatoes and olives, slice and serve.
