Tomato & Mozzarella Polenta Bake

• 200 gpolenta
• 800 mlhot low-FODMAP vegetable stock
• 2 tbspolive oil
• 300 gcherry tomatoes, halved
• 1 x 400 gtin chopped tomatoes
• 1 tbsptomato purée
• 1 tbspgarlic-infused oil
• 2 tbspsliced spring onion greens
• 10 gfresh basil, torn
• Sea salt & black pepper, to taste
• 200 glactose-free mozzarella, sliced
• 40 glactose-free Parmesan, grated
• 100 gbaby spinach

Method

1. 1Preheat the oven to 200°C fan. Pour the hot stock into a saucepan and bring to a gentle simmer.
2. 2Whisk 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. 3Meanwhile, 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 for 8–10 minutes until thickened. Stir in half the basil and season to taste.
4. 4Spoon 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. 5Scatter 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. 6Rest for 5 minutes. Serve slices with the baby spinach alongside, drizzle with the remaining tablespoon of olive oil and scatter with the reserved basil.

Per serving

kcal

512

protein

25.9g

fibre

5.6g

carbs

50.8g

fat

22.8g