Jamie's Italy is one of the books I have made a few things from - I love Italian food and Oliver is probably my favourite celebrity chef - or at least my shelves seem to suggest that's the case. Now, the reason that it took a long time to actually get this one done is that it takes a long time to make. I needed an evening where I could spend the time sorting it out. The polenta takes about an hour to cook and needs regular stirring.
The night I made this was one where nothing really seemed to be going right. D has been going to sleep a lot later in the holidays and Roo has been finding the evenings a little more tricky since we came back from our holiday. She finds it a little difficult to get back into the routine when it's changed. I also think she's been finding it exhausting having D around all the time - I can't say I blame her. He's a whirlwind!
I served with a tomato sauce that I created myself. Nothing particularly special but it did help to flavour the polenta a bit more.
For this sweat half an onion for six minutes until it goes translucent. Add a crushed garlic clove and a finely sliced red chilli and cook for a further two minutes. Add a tin of tomatoes, a tablespoon of tomato purée and half a tin of water and allow to simmer over a low heat for about an hour - this should leave you with a jammier, thicker sauce.
Phew. I'm rather glad that the next cookbook challenge (that I still have to catch up with!) is for white baps. Almost seems far too easy.
Next week's challenge is all chosen - Gate Gnocchi. I'll let you know when the next one is up. It'll be over on KneadWhine's Facebook page. Hoping to see you there!