What shall we do with the Heirloom Tomatoes?

After buying some fabulously stripy heirloom tomatoes I was faced with the dilemma of what to cook. Pasta and tomatoes.... naaaa... been there and done that, tomato and rocket salad.... possibly - I do have all that rocket in the garden.... no it is going to be polenta and tomatoes. Simple but effective. Polenta is that gloopy mass of boiled cornmeal much beloved by the Italians. It is quite a bland carbohydrate but one that would go perfectly with tasty heirloom tomatoes. The fun is in the cooking - it turns your humble saucepan into a witches cauldron as the cornmeal bubbles away like the hot mud pools of Rotorua.

5 or 6 tomatoes (get the heirloom tomatoes if you can)
Onion or leek
2/3 cloves of garlic finely chopped
Polenta (measurements escape me - best to refer to the packet)
Good bunch of basil
Parmesan cheese (optional)
Olive oil
Seasoning

(Serves 2)

1. Skin your tomatoes... I place them in boiling water for about 5 minutes. You should see the skin break and begin to peel.
2. Chop onion or leek finely and gently fry in a little olive oil.
3. Add the finely chopped garlic and cook for about 5/10 minutes.
4. Chop the tomatoes roughly and add to the onion/leek. Cook for 5 minutes.
5. Meanwhile cook your polenta in a separate saucepan. I just followed the instructions on the packet. Add water, cook for about 5 minutes - it should bubble away quite happily then turn the heat off and let it stand for 10 minutes.
6. Place the polenta in a oven proof dish and smooth the top.
7. Drizzle some olive oil over the polenta and place under the grill for about 10 minutes.... it should be golden on top.
8. Back to the tomatoes... add a little salt to season and tear the basil into the mixture.
9. Divide the polenta into squares and serve with the tomato mixture and the grated parmesan cheese sprinkled on top. If your tomatoes are good enough you might not need the cheese.