Chilli, cheese and rosemary polenta with tomato sauce from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Hannaha100 on December 31, 2016

    Made the tomato sauce with diced onion instead of garlic and used it for pizza. Delicious!

  • twoyolks on November 27, 2012

    It doesn't specify well in the recipe but the polenta needs to cool completely and dry out before it's fried. Otherwise it just falls apart in the frying pan. I would make the polenta a day in advance. Also, I would cut the polenta into squares instead of wedges.

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