Chili and Rosemary Polenta with Tomato sauce

I am writing with no idea of what recipe I will post!  The marathon training seems to have taken over my life and with it my eating habits have gone hay wire.  I now consider a good meal crunchy nut cornflakes with soya milk!  Tomorrow is my long run-about 18km and this afternoon I have decided not to train on my bike, so I have all this free time!  I thought I had better update my blog, I am having a mug of peppermint tea and listening to Emeli Sande (http://www.emelisande.com/).  I have just been out planting broad beans in my garden, the heat has taken it's toll on my poor garden and all the mulching we have done doesnt seem to be helping.
I often eat at the Bayleaf in Arusha and Mary makes the most wonderful thngs with polenta. This is inspired by something she made last week:  Chili and Rosemary Polenta with Tomato sauce
For the polenta:
4 tbsp olive oil
1 garlic clove, chopped
1 red chili, deseeded and finely chopped (or a sprinkle of ground chili flakes)
1 tbsp finely chopped rosemary
150g quick cook polenta
Sea Salt and freshly ground pepper

For the tomato sauce:
2 tbsp olive oil
2 garlic cloves, finely sliced
2 x 400g tinned tomatoes
1 bay leaf
a pinch of sugar

To make the polenta, heat 2 tbsp of the olive oil in a frying pan over a low-medium heat.  Add the garlic and chili and sweat gently for a couple of minutes - dont let the garlic colour.  Add the rosemary and remove from the heat.
Pour 800ml in a sauce pan and bring to the boil.  Now pour in the polent in a thin stream, stirring all the time.  When smooth allow it to return to a simmer.  Cook for 4-5 minutes, stirring constantly, then remove from the heat.  Stir in the garlic, chili and rosemary, season generously with salt and pepper.  Mix well.
tip the polenta onto a cold surface-such as a marble slab or plate, and spread it smoothly into an even disk, about 2cm thick.   Leave to cool completely.

To make the tomato sauce, heat the olive oil in a wide frying pan over a medium-low heat.  Add the garlic and sweat gently for a couple of minutes; don't let it colour.  Add the tomatoes with their juice, add a bay leaf if you have one.  Bring to a simmer then cook for 20-30 minutes, stirring often and crushing the tomatoes with a fork until you have a thick sauce.  Season with salt and pepper and a little sugar.

When the polenta is cool and firm cut into slices or wedges.  Heat 2 tbsp olive oil in a non-stick pan over a medium-high heat and fry the polentapieces for 2-3 minutes on each side, until they have a light golden brown crust.  Serve topped with the tomato sauce.

Good comfort food! 

Flageolet beans with garlic and thyme (and polenta!)

This is seriously delicious dish, wierdly creamy and garlicky-it is inspired by a recipe from Sarah Raven who serves this with roast lamb, a good spoonful of redcurrant jelly and oven roasted winter roots.  I eat mine with polenta!  I have a number of variations of this recipe that feature regularly on our table-like greek white beans with mint and olive oil.
For this I use dried flageolet beans soaked over night-flor a less slushy texture than canned beans but either work, and if one is in a hurry canned is fine.

500 g green flageolet beans (or white cannellini beans), soaked over night-or two tins
4 garlic cloves, thinly sliced
6 red onions, thinly sliced
3 tomatoes, halved
500 ml veg stock
a handful of fresh thyme
salt and black pepper

Preheat a medium oven (180/gas mark 4).  Put the beans, garlic, onions tomatoes, stock and thyme in an over proof pan.  Bring to the boil then cover and transfer to the oven and cook for about an hour (if used tinned beans cook for only 30mins).  Add salt and pepper and cook for another 20 mins (or 10 mins for tinned beans).

Fast Polenta:
1 tbsp olive oil
1 tsp salt
250g instant polenta
Fill a pot with about 6 cups of water, then add the oil and salt.  Bring the water to the boil.  Drizzle the polenta into the water, whisking constantly for a few minutes until it is thick and smooth.  It should be a thick pouring consistency.  Serve at once.

Any left over polenta can be poured into a baking tray and spead evenly, leave to cool completely.  Cut it into wedges. Heat a chargrill pan -when hot grill the polenta until solid ridges form on the underside-and then can be used as a crostini for a savoury topping!