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Baked polenta with Gruyère

Clodagh McKenna from Market Kitchen
A tasty meat-free snack of baked polenta and cheese stacks from Clodagh McKenna

Baked polenta with Gruyère

Method

1. Pour the water in a large saucepan, add a tablespoon of salt and set over a high heat. When the water has come to the boil, add the polenta in a slow and steady stream, whisking - be careful, it will splutter.

2. Turn the heat down to the lowest possible. With a wooden spoon keep stirring the polenta every few minutes. It takes about 10-15 minutes to cook. Season with pepper and stir in the olive oil.

3. Pour the cooked polenta into a roasting dish and leave to cool completely. When the polenta is cooled it will be quite firm. Cut into squares about 8cm long and wide (or bigger if you like).

4. Preheat the oven to 170C/gas 3.

5. Cut the cheese into slices the same size as the polenta. Make stack with a slice of polenta at the bottom, then cheese, another slice of polenta, another slice of cheese and finally a slice of polenta.

6. Put the stacks on a roasting tray in the oven and cook for 15 minutes or until the polenta has warmed and the cheese is melted. Serve with a drizzle of tomato sauce or pesto.