Ingredients Jump to Instructions ↓

  1. 150g polenta

  2. 2 tbsp Balsamic vinegar

  3. 3 tbsp double cream

  4. 1tbsp mascarpone

  5. 700ml milk oil, to grease the tin salt and pepper Black olives, chopped

Instructions Jump to Ingredients ↑

  1. Heat the oven to 190°C/gas 5. Line a cake tin with greaseproof paper and grease. Put the milk in a large saucepan over medium heat. Add the polenta all at once in a stream, stirring constantly to remove any lumps. Stir in the cream, mascarpone, chopped olives, salt and pepper. Whisk for about 5 minutes until thickened. Put the polenta into the cake tin, levelling the surface as best you can. Bake for 20-30 mins. Remove from the oven and leave to cool in the tin. Meanwhile, heat some olive oil in a pan and add your chopped garlic. After a minute or so, add the tomatoes, pepper, courgette and splash of red wine vinegar and season with salt and pepper. Leave to reduce down on a medium heat until thickened. Remove the polenta from the tin and cut it into slices. Brush the slices on both sides with oil. Heat up a griddle pan until very hot. Place the polenta slices on griddle for 2-3 minutes, turning, until crisp round the edges. You can seal the edges by holding them on the hot griddle. Add the spinach leaves to a serving plate. Arrange the olive polenta slices. on top Stir through the 3tbsp of mascarpone to the sauce, adding extra if you prefer a creamier texture. Pour the sauce over the polenta slices and scatter pieces of mozzarella on top. Your olive polenta cakes with tomato and mascarpone sauce are now ready to eat!


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