This is a print preview of "Cheesy Polenta With Pea And Tomato Ragout" recipe.

Cheesy Polenta With Pea And Tomato Ragout Recipe
by Global Cookbook

Cheesy Polenta With Pea And Tomato Ragout
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  Servings: 4


  • 1 x 375 g packet instant polenta
  • 2 x Cloves garlic, crushed
  • 175 gm Strong mature Cheddar, grated Freshly grated nutmeg Salt and black pepper
  • 1 Tbsp. Extra virgin olive oil
  • 4 x Rashers lean smoked bacon, diced
  • 1 lrg Onion, minced
  • 1 lrg Cooking apple, peeled, cored and minced
  • 1 x 400 g can minced tinned tomatoes
  • 1 ct Sieved tomatoes
  • 1 x Bay leaf
  • 2 tsp Dry thyme
  • 125 gm Frzn peas Salt and black pepper


  1. First make the sauce by heating the oil in a saucepan and frying the onions with the bacon till golden. Add in the diced apples and fry for a further 3 min. Stir in all the remaining sauce ingredients except for the peas. Season well, bring to the boil and simmer for 20 min, adding the peas for the final 5 min of cooking time.
  2. Meanwhile cook the polenta following the instructions on the packet.
  3. Preheat the grill and mix the garlic, half the cheese and grated nutmeg into the cooked polenta. Season well. Spoon the polenta into a greased shallow ovenproof dish, scatter over the remaining cheese and place under the grill for 8-10 min, or possibly till bubbling warm and golden. Serve at once with the tomato and pea ragout.