Aldo says his mamma used to make this as a cheap and tasty option for their large and hungry family. It's also super-simple to do.
Serves 6
500 g (1 lb) plum tomatoes
1 tbsp oregano (fresh if you can get it)
100 ml (31/2 fl oz) olive oil
500 g (1 lb) instant polenta
1 tbsp butter (for greasing)
2 tsp chopped garlic
500 g (1 lb) button mushrooms, halved
250 g (8 oz) melting cheese like Fontina, Edam or Emmenthal
Method
1. Preheat the oven to 100 C/Gas Mark 1/2. Cut the tomatoes in half and place them cut side up on a baking tray. Season with salt, pepper and oregano, and drizzle with some olive oil. Cook for 1 hour.
2. Cook the polenta according to the packet instructions. Pour into a 27 x 35 x 2.5 cm (101/2 x 14 x 1 inch) buttered baking tray and leave to cool.
3. Preheat the grill. Heat the remaining oil in a pan, add the garlic and mushrooms and cook for 15 mins. Scatter the mushrooms and tomatoes over the polenta. Top with the cheese and grill for 10 mins until cheese has melted. Cut into slices, serve.
