Cheesy baked polenta in tomato and roasted pepper sauce

Italian 30 Mins Prep · 60 Mins Cook

1. Place a 40cm x 30cm sheet of cling film on the kitchen counter. Roughly grate the Parmigiano Reggiano.
2. Place the water and milk in a large saucepan and bring to a simmer. Crush 2 garlic cloves and add to the pot along with 1 tablespoon of olive oil and 1 teaspoon salt. Slowly add the polenta while whisking until thick. Cook, stirring often for 3 minutes, until the polenta pulls away from the sides. Add 30g of the Parmigiano Reggiano.
3. Transfer to the cling film and quickly shape into a large cylinder – use the cling film to tightly roll the polenta. Twist the ends to secure it. Chill for 1 hour.
4. To make the sauce, finely chop the onions and crush 1 garlic clove. Heat the rest of the olive oil in a large pan then add the onion and garlic. Sauté for 5 minutes until softened. Stir in the chilli flakes, oregano, tinned tomatoes, roasted mixed peppers and salt. Mix well and simmer gently for 20 minutes. Place the sauce in a serving platter.
5. Preheat the oven to 220ºC, gas mark 7.
6. Gently unwrap the chilled polenta and transfer to a cutting board. Trim approx. 2-3cm off the ends, then cut the polenta into 1cm-thick slices.
7. Tear the bocconcini and arrange over the tomato sauce. Arrange the polenta discs overlapping slightly over the cheese. Drizzle with the remaining olive oil.
8. Bake for approx. 35 minutes until golden and bubbly.
9. Serve immediately.

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