8 ripe tomatoes, quartered
Extra virgin olive oil
2 tbsp balsamic vinegar
Sea salt and pepper
200g dried, ground polenta
4 heads of basil to garnish
Method Mediterranean Polenta Recipe
Preheat the oven to around 180ºC/350ºF/gas 4.
Place the Mediterranean Medley sausages in a oven dish and drizzle with a little oil, jostling to coat them. Cook in the oven for 15 to 20 minutes.
While the sausages are cooking, place the tomatoes in another oven dish, add a good slug or two of olive oil, the balsamic vinegar and season generously, mix together and place in the oven alongside the sausages.
5 minutes before the sausages are cooked, bring the water to the boil. Once boiling add the polenta in one long stream stirring continuously. Reduce the heat and continue to stir for a minute or two until the polenta thickens. (be careful as polenta can bubble volcanically!)
Remove from the heat and add the butter and 150g grated parmesan, season to taste. To serve, divide the Mediterranean Polenta recipe between 4 bowls, add the Mediterranean Medley sausages and roast tomato and garnish with basil and shavings of the remaining parmesan.
Talented chef Iain Shillito owns and runs Blue Bus Catering Co. an all in one mobile catering service. He loves using local suppliers and the freshest of seasonal ingredients. Iain and Blueberry, the camper-van and mobile kitchen, cater for all kinds of events, whether its a family BBQ, a festival wedding or children’s party. Iain also offers personal cooking lessons in the comfort of your own accommodation, ranging from half a day to five day courses, covering bread and pasta making, pastry, fish prep and how to prepare for your own dinner parties. Find out more at www.bluebuscatering.co.uk