This dish relies on just a few simple ingredients and plenty of time.
The roasted tomatoes are the real star of the show and can’t be rushed; the only way to sticky, jammy sweetness is through low, slow roasting. You could use quick-cook polenta, but why bother when there’s no rush? You have to wait for the tomatoes, so you may as well use the long-cook variety which has a far better flavor and texture. This is Sunday afternoon cooking at its best, so take your time, put your feet up and it will be worth the wait.
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves peeled and crushed
- sea salt
- 2 rounded cups baby San Marzano or baby plum tomatoes halved lengthways
FOR THE POLENTA
- 3 cups large-leaf spinach washed and stalks removed
- 5 cups Vegetable Stock
- 1 cup polenta
- 3 tablespoons unsalted butter cubed
- 1/3 cup Parmesan finely grated
- ¾ cup Dolcelatte Piccante or Roquefort diced
- Preheat the oven to 250 ºF/120ºC/gas mark ½. Line a baking tray with greaseproof paper.
- Whisk together the oil, garlic and a pinch of salt in a large bowl, add the tomatoes and toss to coat. Arrange the tomatoes, cut-side up, on the lined tray and roast for 2 hours until soft and sticky.
- For the polenta, bring a large pan of water to the boil, add the spinach leaves and cook for 1–2 minutes until wilted. Drain thoroughly, then squeeze dry using plenty of kitchen paper. Roughly chop and set aside.
- Pour the stock into the spinach pan and bring to the boil, then whisk in the polenta, ensuring that you whisk constantly to prevent the polenta from turning lumpy. Reduce the heat and cook slowly, stirring regularly, for 30–35 minutes until the polenta has thickened and starts to pull away from the sides of the pan. Remove the pan from the heat, whisk in the butter and Parmesan and then fold in the spinach and blue cheese.
- Divide the polenta between four warmed serving bowls and top with the sticky roasted tomatoes. Serves 4-6.