Spinach & blue cheese polenta with slow-roasted tomatoes

This dish relies on just a few simple ingredients and plenty of time. The 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 as you have to wait for the tomatoes, you may as well use the long- cook variety, which has better flavour and texture.

Serves 4 Prep 15 mins Cook 2 hrs 3 tbsp extra virgin olive oil 2 garlic cloves, crushed 500g baby plum tomatoes,

halved lengthways

FOR THE POLENTA

600g large-leaf spinach, stalks removed 1.2 litres vegetable stock 200g polenta 40g unsalted butter, cubed 60g parmesan (or vegetarian

alternative), finely grated 150g dolcelatte piccante or roquefort

(or vegetarian alternative), diced

1 Heat oven to 140C/120C fan/gas 1. Line a baking tray with baking parchment. Whisk together the oil, garlic and a pinch of salt in a large bowl, then add the tomatoes and toss to coat. Arrange the tomatoes, cut-side up, on the lined tray and roast for 2 hrs until soft and sticky.

2 For the polenta, bring a large pan of water to the boil. Add the spinach leaves and cook for 1-2 mins until wilted. Drain thoroughly, then squeeze dry using plenty of kitchen paper. Roughly chop and set aside.

3 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. Turn the heat down and cook slowly, stirring regularly, for 30-35 mins until the polenta thickens and starts to pull away from the side of the pan. Remove the pan from the heat, whisk in the butter and parmesan, then fold in the spinach and blue cheese. Divide the polenta between four warmed serving bowls and top with the sticky roasted tomatoes.