Tomato & Mozzarella Polenta Bake

Ingredients

• 200 g polenta
• 800 ml hot low‑FODMAP vegetable stock
• 2 tbsp olive oil
• 300 g cherry tomatoes, halved
• 1 x 400 g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp garlic-infused oil
• 2 tbsp sliced spring onion greens
• 10 g fresh basil, torn
• Sea salt & black pepper, to taste
• 200 g lactose-free mozzarella, sliced
• 40 g lactose-free Parmesan, grated
• 100 g baby spinach
• Crusty ciabatta, to serve

Method

1. Preheat the oven to 200°C fan. Pour the hot stock into a saucepan and bring to a gentle simmer.
2. Whisk the polenta into the simmering stock in a steady stream, then reduce the heat and cook for 6–8 minutes until thick and glossy, stirring constantly so it stays smooth and creamy. Stir through 1 tbsp olive oil and most of the grated Parmesan, then season to taste.
3. Meanwhile, heat the garlic-infused oil in a frying pan over medium heat. Add the cherry tomatoes, spring onion greens, tinned tomatoes and tomato purée. Simmer gently for 8–10 minutes until the sauce has reduced and thickened slightly and the cherry tomatoes have collapsed. Stir in the torn basil and season well.
4. Spoon half the polenta into a 20 x 30 cm ovenproof dish and smooth into a layer. Spread the tomato sauce evenly over the top, then spoon over the remaining polenta and level it into a smooth top layer.
5. Scatter the mozzarella slices and remaining Parmesan across the surface and bake for 20–25 minutes until the top is set, golden and bubbling at the edges. For a deeper colour, finish under a hot grill for 2–3 minutes until blistered in patches.
6. Rest for 5 minutes. Serve slices with the baby spinach alongside or wilted through the warm polenta, finished with a drizzle of extra virgin olive oil and a scatter of torn basil.