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Polenta With Sun-Dried Tomatoes, Garlic, Corn and Onions

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“Coarsley ground cornmeal cooked in stock and flavoured with Sun-dried tomatoes, garlic and corn. It is then sliced, and grilled, baked, topped with caramelized onions and served with tomato concasse.”

Ingredients Nutrition


  1. In a heavy saucepan, bring the stock to a boil over high heat.
  2. Meanwhile, in a small nonstick sauté pan, heat the oil over medium heat. Add the garlic and sage and cook, stirring, until the garlic softens, 2 to 3 minutes. Scrape the contents of the sauté pan into the boiling stock.
  3. Add the corn kernels and sun-dried tomatoes and reduce the heat to medium, so that the liquid just simmers.
  4. Handful by handful, add the cornmeal to the water in a steady rain, whisking constantly, until fully incorporated with no lumps. Cook, whisking constantly, until thick and bubbly, about 5 to 7 minutes.
  5. Remove from the heat.
  6. Coat a 5 x 9-inch (12.5 x 23-cm) loaf pan with nonstick cooking spray. Pour the polenta into the pan, smooth the surface, and spray it lightly with the vegetable oil spray.
  7. Cover with plastic wrap and let cool.
  8. Caramelized onions:
  9. In a nonstick sauté pan, heat the oil over high heat. Add the onions and cook, stirring constantly, until deep golden brown, caramelized and soft, about 15 minutes. Adjust the heat if needed so the onions don't burn.
  10. Stir in the maple syrup or brown sugar, vinegar, basil, and vegetable stock and reduce the heat. Keep warm at the back of the stove until ready to use.
  11. Tomato Concasse:
  12. In a sauté pan, heat the oil over high heat. Add the garlic and cook for a few seconds.
  13. Quickly stir in the tomatoes. Cook, stirring, just until the tomatoes are heated through. Add the salt, pepper, and basil.
  14. Cover and keep warm until ready to use.
  15. To Assemble:
  16. Preheat the oven to 300°F (150°C). Heat a charcoal or gas grill to medium. Lightly coat a baking sheet and the grill with nonstick cooking spray.
  17. Invert the polenta onto a work surface and cut into 8 triangles or squares.
  18. Grill the polenta on both sides only until well marked, about 2 to 3 minutes on each side.
  19. Transfer to the prepared baking sheet in a single layer and bake for 4 to 5 minutes in the oven, until heated through.
  20. Remove from the oven and sprinkle with the feta cheese, if desired.
  21. To serve, ladle the tomato concasse in the centre of each warmed plate. Place 2 squares of polenta on the tomato concasse and top with the caramelized onions, and sprinkle with chopped parsley. Serve immediately.

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