½ tsp sea salt
100g courgette, grated
50g onion, finely diced
70g smoked tofu, finely grated
Sea salt and crushed black pepper
2–3 firm tomatoes
olive oil for sprinkling and serving
½ tsp dried basil
Fresh basil, to garnish
1. Preheat the oven to 200C/gas 6.
2. Bring the water to a boil, add 1⁄2 tsp sea salt and whisk in the polenta. Lower the heat, cover and let cook for 15 minutes. There’s no need to stir. Lightly salt the grated courgette, let sit for 5 minutes and then squeeze out as much of the water as you can.
3. Add the onion, courgette and grated smoked tofu to the cooked polenta and mix well. Add salt and pepper to taste. Spoon the polenta mix into a well-oiled casserole dish 35cm x 25cm or baking pan, evening the surface with a spatula or wet hands. Slice the tomatoes into 5mm thick slices and discard any excess juice and seeds.
4. Arrange the tomato slices in a single layer over the top and sprinkle with olive oil, salt, dried basil and crushed black pepper to taste. Bake for 20–25 minutes or until golden brown and until the tomatoes are well baked and sizzling. Let it cool a little, and then slice and serve with fresh basil and a generous splash of olive oil.