Herb Polenta with Chilli Tomatoes

This recipe I found in a Cook Book by Rosemary Conley. She is a practical cook and well known for her healthy, easy to follow diets that are incredibly effective as millions of successful slimmers can testify. Its a wonderful recipe if  you have not tried Polenta before. Since the fat used in this recipe is minimal and the flavours are very mild, it would be an ideal choice for dieters as well. The original recipe called for Sage as a herb, but I dont personally like the taste of Sage that much so I did use Mint and Coriander which worked very well with the subtle taste of tomatoes.

What is Polenta ?
Polenta is the flour derived from Maize, or sweetcorn as we know it. It is very versatile and is perfect for both vegetarians and vegans because it is made from just cornmeal and water.While it was originally most common in the north of Italy, today it is a popular dish which is enjoyed throughout Italy and in many other parts of the world. Polenta was traditionally thought of as a peasant dish. It is cheap and easy to prepare, yet it is filling and wholesome. This made it a useful dish for people who were working on the land who required food that was high in energy.. Though most typically made with coarse yellow cornmeal, polenta can also be made from finely ground yellow or white cornmeal. Once made into a dough, it can be frozen in squares and reheated from frozen. Traditional recipes call for slow cooking in water or broth, though much of the cooking time can be unattended.

You can use Polenta as:
Serve soft polenta, either plain or with herbs or cheese, as a side dish.
Use polenta as the base for vegetarian main dish, topped with sauce or a hearty vegetable ragoût.
Serve it instead of pasta or rice as an accompaniment to meat sauces, stews, or chilis.
Try soft-cooked polenta as a hot breakfast cereal, topped with fresh or dried fruit, nuts, cinnamon, and milk.
Use baked or grilled polenta rounds as a base for hors d'oeuvres or appetizers.
Use precooked or homemade polenta in casseroles or to replace the biscuit or puff pastry topping on pot pies.

Ingredients:
2 cups Polenta Flour, Corn Meal
4 cups Vegetable Stock
2 cups water
1 tbsp chopped fresh Coriander, Mint each
1 red Onion, finely chopped
2-3 Garlic cloves, crushed
1 cup cherry tomatoes
2 small red chili, finely chopped
Salt to taste
1 tsp Black Pepper, dried Basil each
Fresh Mint leaves to serve.

Method:
Pour the water and vegetable stock into a large sauce pan along with the chopped herbs. Keep on medium flame and bring to a boil.
Slowly whisk the polenta into the stock and then, using a wooden spoon, beat well until smooth. Reduce the heat and allow to simmer very gently for 40 minutes to allow the starches to cook out. After 40 minutes the polenta will become a thick paste and start to leave the sides of the pan. Pour into a dammp tea towel and cover while you prepare the chili tomatoes.
Heat oil in a pan and fry the onion with the remaining garlic lightly browned. Add the tomatoes and chili and heat through till tender but not mushy.
Cut the Polenta into slices and transfer to a serving plate. Spoon the tomatoes over the polenta and serve with salad.