This is another cupboard raid dish, made from things I had lying around at home. It’s very simple to make and doesn’t take much time at all. Both sweet, savoury and extremely comforting, sometimes less really is more!
200g | quick cook polenta |
195ml | olive oil |
2 x 120g | tins sardines in sunflower oil |
90g | spring onions, finely chopped |
5 | cloves garlic, crushed |
4 tbsp | tomato paste |
1 x 340g | tin sweetcorn, strained |
5g | ginger, peeled and finely grated |
½ tsp | ground cumin |
2 tsp | aleppo chilli |
1 | lime juiced to get 1 tbsp |
25g | coriander leaves, finely chopped |
fine sea salt and black pepper |
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek
Be the first to add a cooking note