Serving a large puddle of polenta is a real crowd-pleaser! It’ll soak up any flavours you throw at it, like these softened peppers and crispy sage leaves.
2 tablespoons olive oil
12 sage leaves
3 capsicums, assorted colours, chopped roughly
2 cups small or cherry tomatoes, assorted colours
4 cups vegetable stock
50ml white wine
5cm sprig of rosemary
1 cup instant polenta
½ teaspoon black pepper
Juice from half a lemon
Extra good-quality olive oil for drizzling
1. In a large frypan, heat oil to medium-hot, then drop sage leaves in, and fry until crispy. Remove and set aside. Add capsicums to pan and cook until softened – about 10-12 minutes. Add tomatoes and let them blister and warm through.
2. To cook the polenta, bring stock and wine to a simmer in a large pot. Throw in the rosemary. In a steady stream, pour in the polenta and stir until thick and creamy – about 10-15 minutes. I use a long-handled wooden spoon for this, as it spits – and if some lands on you, you’ll know all about it!
3. Stir in a decent grind of black pepper, and taste for seasoning – it’s unlikely to need more salt (as most stock is usually salty enough), but feel free to add some if you think it needs it.
4. Select a large plate or platter and pour the polenta onto it. Spoon on capsicums and tomatoes, and sprinkle sage leaves over top. Squeeze lemon juice over it, add a lick of olive oil
and serve immediately, with bread.
The wine in this recipe gives it a cheesy flavour. You could add 1-2 tablespoons of nutritional yeast instead, to give a similar flavour. Just stir it into the cooked polenta.