Baked Polenta with Tomatoes
|Stock||1 1⁄4 Pint (750 Milliliter / 3 2/3 Cup)|
|Polenta coarse cornmeal||6 Ounce (175 Gram / 1 1/8 Cup)|
|Chopped fresh sage||60 Milliliter (4 Tablespoon)|
|Olive oil||5 Milliliter (1 Tablespoon)|
|Beefsteak tomatoes||2 , sliced|
|Grated parmesan cheese||15 Milliliter (1 Tablespoon)|
|Black pepper||To Taste|
1. Bring the stock to the boil in a large saucepan, then gradually stir in the polenta.
2. Continue stirring the polenta over a moderate heat for about 5 minutes, until the mixture begins to come away from the sides of the pan. Stir in the chopped sage and season well, then spoon into a lightly oiled, shallow 23 x 33 cm / 9x13 in tin and spread evenly. Leave to cool.
3. Preheat the oven to 200°C/400°F/ Gas 6. Cut the cooled polenta into 24 squares using a sharp knife.
4. Arrange the polenta overlapping with tomato slices in a lightly oiled, shallow ovenproof dish. Sprinkle with Parmesan and bake for 20 minutes or until golden brown. Serve hot.