Grandma’s scrumptious POLENTA bake
Scrumptious polenta bake with leeks, Red Sauce and White Sauce
pre cooked is quicker, 4 minutes cooking time
1 measure of polenta to 5 measures of water
add directly to the water + optional 1/2 tsp of salt
washed and thinly sliced
veg-it-up red sauce
added directly into the packet of red sauce
1tsp of dried thyme and/or rosemary/basil
Veg-it-up white sauce
place the other half in a bag and freeze for later
added into the pouch with half the white sauce
Bring the water to boil, add the tsp of turmeric and/or optional stock cube/salt/pepper, sprinkle in the polenta and stir vigorously over a medium heat for 10 minutes unless pre steamed.
Smear the inside of an oven proof dish with a few drops of oil to stop the polenta sticking, then spread it on the bottom of the dish.
Fry the leeks in a few drops of oil for 3 minutes.
Add the Red Sauce, cumin, herbs and garlic, heat for 3 minutes. (Add half a tin of tomatoes here or the cup of water, see notes below).
Put half of this mixture over the polenta base.
Stir in 1/2 tsp of cumin into the pouch that has half the White Sauce in. Then layer half of this mixture directly from the packet over the top.
Add another layer of red sauce mix.
Add 2nd layer of White Sauce.
Bake in the oven 180°C, Gas 4 for 30 minutes until bubbling and golden.
For a larger family you can always add a tin of chopped tomatoes to the Red Sauce or water.