300g/10½oz sea salt flakes
12 plum tomatoes, cut in half lengthways
3 garlic clove, 1 crushed, 2 thinly sliced
1 tsp chili flakes
250ml/8¾fl oz extra virgin olive oil
300g/10½oz quick-cook polenta
1 tbsp chopped fresh parsley
1 tsp smoked paprika
2 tbsp vegetable oil, plus extra for greasing
8 good-quality pork sausages, cooked
Preheat the oven to 150C/300F/Gas 2.
Spread the salt onto a baking tray and place the tomatoes halves, cut-side up, in the tray. Place a thin slice of garlic on top of each tomato half and sprinkle over the chilli flakes.
Roast the tomatoes in the oven for one hour, then remove from the oven and place the tomatoes into a bowl. Pour over the olive oil.
Meanwhile, grease a 30cmx20cm/12inx8in baking tray with vegetable oil.
Bring 1 litre/1 pint 15¼fl oz of water to the boil in a large saucepan.
Meanwhile, mix the polenta, crushed garlic, parsley and paprika together in a bowl.
Pour the polenta mixture into the water in a steady stream, while stirring continuously. Stir continuously for 3-4 minutes, or until the mixture is smooth.
Pour the polenta mixture into the baking tray and set aside to cool.
Once cooled, cut the polenta into 10cm/4in squares and brush with the remaining vegetable oil. Heat a griddle pan until hot and griddle the polenta for 2-3 minutes on each side.
To serve, place a square of polenta onto each of four serving plates, top with a roasted tomato and serve the sausages alongside.
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