BAKED POLENTA STICKS WITH SPICY TOMATO SAUCE

Serves 4 | Prepare 15 minutes, plus cooling and chilling | Cook 45 minutes

• 1 litre vegetable stock • 300g quick-cook polenta, plus 2 tbsp for dusting • 80g Waitrose & Partners Parmigiano Reggiano, grated, plus extra for sprinkling • 2 tbsp mild black olives, finely chopped • 2 tbsp olive oil • 2 tsp olive oil • 1 garlic clove, finely chopped • 400ml passata • 1 tsp red chilli flakes • 2 tsp dried wild oregano

STEP 1

Heat the stock in a medium saucepan. Bring to the boil then slowly whisk in the polenta, stirring constantly. Add a pinch of salt and, when thickened (after about 5 minutes), sprinkle in the parmesan and olives. Pour into a greased 15cm x 15cm square tin. Allow to cool for about 30 minutes, then flip over in the tin. Wipe any moisture from the top of the polenta and put in the fridge to chill and harden, about 1 hour.

STEP 2

Preheat the oven to 220°C, gas mark 7. Remove the polenta from the fridge and cut into finger-sized rectangles. Put on a baking tray and toss with 2 tbsp olive oil. Use the extra 2 tbsp polenta to dust the pieces, then bake for 30-35 minutes, until golden. Meanwhile, make the sauce. In a small saucepan, heat the olive oil. Add the garlic; cook over a low heat until golden, about 1 minute. Add the passata, chilli and oregano; season. Simmer for 10 minutes over a medium-low heat, until thick. Remove from the heat and serve the polenta sticks with the extra parmesan and a bowl of the sauce.

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