Cheesy polenta and tomato sauce from Ottolenghi Test Kitchen - Shelf Love (page 24) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brussels sprout and Parmesan salad with lemon dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on August 24, 2024

    I had oven roasted 4 cups of seeded/torn grape, cherry & red racer tomatoes early intended for a freezer recipe but remembered reading these notes so why not use them to make this for dinner? I cooked sliced hot & mild Italian sausage in a pan then added sliced red onion, sweet peppers + garlic and lastly the tomatoes. Result = a delicious sauce. I made the polenta as written, briefly considering subbing out the Gruyere for parmesan but stuck with the Gruyere and we loved it. A 1/2 recipe gave us 2 lovely dinner bowls + lunch for 1... a great showcase for my garden produce.

  • elifinn on August 19, 2024

    Simple but really nice. I used dried origano in the sauce as that's what I had, but fried some sage leaves for some crunch. Emmental instead of gruyere. Served with roasted mackerel fillets - delicious, the in laws were happy :)

  • joeljkp on January 22, 2023

    Third time with this recipe and it's great every time. Last time we used fontal cheese, this the me sharp cheddar and dried Italian seasoning. This is just a really versatile dish that I'm sure we'll continue to make over and over.

  • MariaSwe on September 03, 2022

    I made regular polenta (not instant) and used all water. Cheddar instead of gruyere, it was delicious! I really liked the tomato sauce. Next time I might slice the onions instead of wedges.

  • joeljkp on August 29, 2022

    Wow, this was a great first recipe from this book. In the spirit of the book I modified a bit to match my pantry - Quaker old-fashioned grits instead of instant polenta, sharp cheddar instead of Gruyère, dried oregano in the sauce instead of leaves. This was pretty easy given my experience with Ottolenghi recipes, and delicious. The polenta and the sauce could each be eaten separately by the spoonful. I fried up the oregano sprigs but didn't find they added much.

  • ellwell on August 09, 2022

    I thought the polenta was yummy, but wasn’t crazy about the tomato addition. I might have liked it better if it were all cut into smaller pieces. Anyway, I had the leftovers in the morning with a fried egg. Yum!

  • crandall57 on January 21, 2022

    Delicious! Frying the oregano creates a lot of splatter, but it's worth it; the fried oregano adds a lot to the dish. Any leftover polenta is great with a fried egg in the morning. The sauce was so good, you could put it on pasta, grilled fish, or grilled chicken.

  • Lepa on November 10, 2021

    This is an exceptionally delicious polenta and the sauce is luscious, too. A great version of a classic dish. I didn't bother with frying the oregano sprigs- too much faff! I also added a little more water to the polenta because it didn't seem like enough and was so thick. I will certainly be revisiting this recipe!

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