Monday, 30 May 2011

Polenta in Bloody Mary Sauce

This dish is incredibly quick and simple - only about 10 minutes from start to serve.

Polenta in Bloody Mary sauce, topped with a stuffed mushroom


1 pack of solid polenta (a block)
1tsp chilli flakes
1/2 tsp szechuan peppercorns, crushed
1 tin chopped tomatoes
1 shot vodka
Fish-free Worcester sauce


1. Cube the polenta into 2cm pieces and brown the outsides in olive oil in a frying pan over a medium heat for about 3 minutes.

2. Push the polenta to the edges of the pan and add the chilli and peppercorns to the centre. Fry for about a minute.

3. Add the tin of tomatoes and the vodka, and about a tablespoon of fish-free Worcester sauce.

4. Simmer for about 10 minutes. Add more fish-free Worcester sauce to tast if necessary, and serve immediately.

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