Golden at the edges, soft in the middle and sitting on a rich, spicy tomato sauce, this grilled polenta is the sort of dish that looks far more elaborate than it is. Toasted pine nuts add crunch, while fresh spring onion keeps the finished plate light and lively.

Polenta is a familiar ingredient in Austria, served creamy or allowed to set into a block before being sliced and cooked. Since moving to the UK I have eaten it less often, but ready-cooked polenta makes a brilliant cupboard standby when you want something quick, inexpensive and naturally gluten-free.

The tomato sauce uses everyday ingredients but develops plenty of depth from caramelised onion, chilli, smoked paprika and balsamic vinegar. I like to finish the dish with Austrian pumpkin seed oil for its deep, nutty flavour—yes, I am completely biased—but it is optional if you cannot find it.

Method

1. Start the tomato sauce. Melt the butter in a saucepan over a low heat. Add the red onion, increase the heat slightly and cook until softened. Sprinkle in the sugar and let the onion caramelise for a few minutes, stirring regularly so it does not catch.
2. Build the flavour. Stir in the chilli flakes and cook for another minute. Add the chopped tomatoes, half a tin of water, cherry tomatoes, Worcestershire sauce, smoked paprika and balsamic vinegar. Simmer gently for 10–15 minutes, stirring occasionally, until thick, deep red and spoonable.
3. Marinate the polenta. Mix the olive oil, dried herbs, smoked paprika and black pepper in a shallow dish. Cut the polenta into eight even slices and turn each one in the seasoned oil until lightly coated.
4. Toast the pine nuts. Put the pine nuts into a dry frying pan over a medium-low heat. Toast for 2–3 minutes, tossing frequently, until golden. Tip them immediately onto a plate so they do not continue cooking.
5. Grill the polenta. Heat a ridged griddle pan until properly hot. Add the polenta without extra oil and leave it undisturbed for 5–7 minutes on each side. Moving it too early will prevent those lovely golden grill marks from forming.
6. Plate and finish. Spoon the spicy tomato sauce onto four plates and arrange two grilled polenta slices on each. Scatter over the toasted pine nuts, sliced spring onion and basil. Finish with a small drizzle of pumpkin seed oil, if using, and serve immediately.

Dietary note: Polenta is naturally gluten-free, but check the labels on ready-cooked polenta and sauces if cooking for an allergy. Traditional Worcestershire sauce contains anchovies; choose an appropriate vegetarian or vegan alternative when required.