Polenta with Gaea Greek Cooking Sauce
Cook Polenta as per instructions on the back of the pack.
The finished Polenta needs to have the consistency of mashed potato.
Pour the mixture onto a good sized cutting board or platter. Let it cool and cut into squares.
Place the squares into a good sized baking or gratin dish and pour over your favourite Gaea sauce (Myconos, Crete, Santorini, Corfu or Cyprus (for a lighter citrus taste)
Sprinkle with Parmesan and bake in oven 180degrees until Polenta and sauce meld or the sauce is bubbling a little around the edges.
Serve with a plain green salad and warm crusty bread.
Products used in this recipe
Gaea Santorini Cooking Sauce 315ml
Gaea Cyprus Cooking Sauce 315ml
Gaea Corfu Cooking Sauce 315ml
Gaea Crete Cooking Sauce 315ml
Instant Polenta (stone ground) 350g
