If you need comfort food fast, make a spicy ratatouille and serve it with delicious creamy polenta flavoured with Fontina or Dolcelatte cheese. Delicious!
For Fontina or Dolcelatte cheese, use 50g grated Parmesan, Italian-style hard cheese or grana padano.
Make double the quantity of polenta, then use half with the ratatouille and pour the remainder into a baking tray, spreading it level. Cool until set, then cover and chill. Next day, cut into wedges or squares. Brush with 2 tbsp oil or melted butter, then grill at a high temperature until browned and crisp. Serve with a vegetable or meat sauce.
Polenta toast with sautéed mushrooms Make grilled polenta (see Cooking tip) and grill until browned and crisp. Meanwhile, slice 250g chestnut or large, flat mushrooms and 100g oyster or shiitake mushrooms, or use other mushrooms in season. Pan-fry in a large frying pan with 1 tbsp olive oil and a knob of butter, stirring frequently, until the mushrooms begin to wilt. Add 1 crushed garlic clove, 2 sprigs of fresh thyme and 2 tbsp dry sherry or vermouth. Season and add 2 tbsp crème fraîche or mascarpone. Pile on to the grilled polenta and top with a sprinkling of grated Parmesan or Italian-style hard cheese.