Grilled bramata polenta, fennel, red pepper, aubergine and tomato fondue

Grilled bramata polenta, fennel, red pepper, aubergine and tomato fondue

Ingredients:

For the polenta

Bramata polenta – 500 gms

Vegetable stock – 1000 ml

Toasted Fennel – 5 gms

Chilli flakes – 2 gms

Chopped Rosemary – 2 sprigs

Shaved Pecorino cheese – 200 gms

Salt & freshly gound black pepper – as per taste

Olive oil – for drizzling

For the vegetable & tomato fondue

Unsalted butter – 100 gms

Chopped white onion – 100 gms

Chopped garlic cloves – 10

Garlic cloves peeled – 5

Bay leaf – 2

Dried mixed herbs – 15 gms

Tinned chopped tomato – 1000 gms

Chopped fresh basil – ½  bunch

Diced aubergine – 1

Diced red pepper deseeded – 2

Diced courgette – 2

Diced fennel – 1

Diced red onion – 2

Rosemary – 2 sprigs

Light brown sugar – 10 gms

Salt & freshly ground black pepper – as per taste