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For the peperonata, heat the oil in a pan over a medium heat and sizzle the onion and peppers for a few minutes. Add the garlic and cook for another minute. Stir in the vinegar and 2 tsp sugar, then reduce the heat and cook for 20-30 mins, partially covered with a lid and splashing in a little water if the pan looks dry, until the peppers are soft and jammy. Stir in the capers. Remove from the heat and leave to cool, then chill in a sealed container until ready to serve. Will keep chilled for four days or frozen for up to six months.
Line a 20cm square baking tin with baking parchment and rub a little oil over the surface and sides. Bring the stock to the boil, then stir in the polenta. Cook, stirring, for 5 mins, until thick, like loose mashed potato.
Add the cheese and rosemary, and season with salt. Stir for another minute, then pour the polenta into the prepared tin and level the surface. Leave to cool, then chill for at least 30 mins until set firm. Can be made up to a day before serving and chilled.
Heat the oven to 200C/180C fan/gas 6. Take the peperonata out of the fridge and leave to come to room temperature. Turn out the set polenta onto a chopping board and cut into nine squares, then cut each square into two triangles. Arrange the triangles on a lightly oiled baking tray and bake for 25 mins until crisp. Leave to cool for 5-10 mins, then serve warm topped with the peperonata and shaved cheese.