Baked polenta with Veracruz salad
Method
Heat the oven to 180°C/fan oven 160°C/mark 4. Line a 30 x 20cm baking dish with clingfilm and set aside. Grease a second baking dish with a little olive oil. Put the polenta and stock into the oiled dish, then stir in 400ml water and ½tsp sea salt. Bake, uncovered, for 40 minutes, then stir well and cook for a further 10 minutes. Immediately stir in 2tbsp olive oil, most of the chopped parsley – reserving some to garnish –and lots of freshly ground black pepper. Pour into the lined dish, smooth over the surface and set aside to cool. (You can do this a day ahead and store it in the fridge, covered.)
To make the sauce, place a large casserole over a medium-high heat. Add 6tbsp oil and turn the heat down to medium. Then add the onion and celery, season well with salt and freshly ground black pepper, and cook for 7-8 minutes until soft. Add the garlic, bay leaves, oregano and cinnamon, and then stir and cook for a further 5 minutes. Now add the chopped tomatoes together with the rest of the sauce ingredients. Season generously with 1tsp salt and some freshly ground black pepper, then simmer over a medium heat for 25-30 minutes to allow the flavours to meld.
Heat the grill to medium and slice the polenta into long triangles. Drizzle with a little olive oil, sprinkle with a light layer of cheese (if using) and grill for 10 minutes, until golden on top and heated through. Serve on a bed of tomato sauce, scattered with the pickled chillies and parsley, plus more cheese to hand round.
