Pan-fried polenta, ripe tomatoes and Mexican salsa

Tamara West

This is extra good served with freshly cooked fish fillets.

For the polenta

750 ml	Water
½ tsp	Salt
1 Tbsp	Olive oil, plus 2 Tbsp for pan-frying
¾ cup	Instant polenta

For the tomatoes

1 to drizzle	Mexican salsa, Use store-bought Mexian salsa such as Tierra Brava salsa verde
600 g	Tomatoes, use up to 800g mixed ripe tomatoes. Chosen from large beefsteak tomatoes, roma tomatoes, yellow and red cherry tomatoes, heirloom varieties. (Main)

Directions

1. In a large saucepan bring water, ½ Tbsp oil and salt to the boil. Reduce heat to medium and slowly whisk in polenta, continuing to whisk for 5 minutes, until thick.
2. Pour into a slice/swiss roll tin lined with baking paper and spread evenly (keeping polenta at least 1cm thick).
3. Brush with remaining oil, cover and place in refrigerator to chill for at least 1 hour until set. (Polenta can be left in refrigerator overnight).
4. Remove polenta from refrigerator and cut into small even-sized wedges.
5. Heat 2 Tbsp olive oil in a large frying pan. Pan-fry polenta wedges on both sides until golden brown, 5-6 minutes.
6. Meanwhile, wash and dry the tomatoes, then cut them into slices or pieces.
7. Arrange tomatoes on 6 large plates (keeping them as flat as possible), place on some polenta wedges and drizzle with salsa verde. Serve extra salsa separately.