Lightly oil baking tray and pour milk into a large saucepan over medium heat. Once the milk starts to simmer and add garlic, rosemary, thyme and finally slowly pour in the cornmeal, whisking continuously to combine. Keep stirring continuously and turn down the heat to low. Whisk for a further 10 minutes, then pour the polenta into the prepared pan.
Spread the polenta evenly to about 1.5cm thick and let cool. Use a round cutter to cut the polenta disks or alternatively use a knife to cut into squares. Just before serving, preheat the oven to 180°C and brush the polenta with olive oil and bake for half an hour or until golden brown.**
In a large frypan add a good glug of olive oil and turn heat onto medium. When the oil is hot, add onion and, when translucent and golden brown, add garlic and cook for a minute or so until you can smell it’s fragrance. Add the tomatoes, wine, oregano and basil, and turn up the heat to high and let cook for 15-20 minutes to reduce to a thick sauce. Ensure you keep stirring so the bottom doesn’t burn.
In a roasting pan, add tomatoes and pour a little olive oil over the top. Toss to ensure they’re evenly coated in oil and season with salt and pepper. Roast in the oven for 15-20 minutes.
To assemble, take the polenta out of the oven and spoon a small amount of tomato sauce over the top. Add your favourite antipasto toppings on top of the sauce, mixing up the flavours. Serve immediately.
*Most of these can all be prepared before hand. Make the polenta the day before and bake when required. The tomato sauce can also be made and heated when required.
**For extra cheesy polenta, top with a good quality cheddar cheese before placing in the oven.
Recipe and Photography by Adeline & Lumiere