Ingredients

Method

• For the tomato sauce:
• 2 x 400g cans Woolworths whole cherry tomatoes
• 4 Woolworths slicing tomatoes, quartered
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 T brown sugar
• 2 red onions, quartered
• 2 garlic cloves, crushed
• 10 g basil, torn
• 1 x 500g pack Woolworths chicken mince
• oil, for frying
• For the polenta:
• 4 cups chicken stock
• 4 cups water or full-cream milk
• 320 g Woolworths polenta
• 50 g butter
• sea salt and freshly ground black pepper, to taste
• 50 g Parmesan, grated
• 300 g Woolworths exotic mushrooms, sliced and fried

Method

Ingredients

1. Preheat the oven to 180°C. Place all the tomato sauce ingredients in an oven tray and bake for 45 minutes, shaking the tray occasionally.
2. Meanwhile, pan-fry the chicken mince until golden and cooked through, then set aside until the tomato sauce is ready.
3. To make the polenta, place the liquid in a large saucepan and bring to the boil. Gradually whisk in the polenta making sure there are no lumps. Simmer, stirring continually, for 5 minutes or until thick. Season to taste.
4. Remove from the heat and pour half the polenta into a 20 cm square baking dish. Chill overnight and turn into fries the following day. Fold the butter and Parmesan through the remaining polenta and top with the mushrooms. Serve with the chicken Bolognese.

Find more tray-bakes here.