Baked Polenta

This is another simple meal that is again gluten and dairy free.
Ingredients:
1 head of broccoli
Olive Oil
Salt
200g Polenta
800ml Boiling water
1 tbsp vitalife butter
1 can chopped tomatoes
1 onion diced
3 cloves of garlic minced
2 chilies finely chopped

I started with the broccoli and decided to roast it so it would get nice and crispy before I mixed it in with the polenta. I set the oven to 150º C and chopped up the broccoli into bite sized pieces. Put into a roasting pan and drizzle olive oil on top and a little salt for some flavour. The broccoli has to roast for about 30 min or until starting to brown and crisp. Next I got started on the sauce as this needs to sit and simmer so that all the flavours really come together. Coat a pan with some olive oil and start with just the onion. Let it sit on a low heat until the onion starts to look transparent and then add in the garlic and chilies. This should sit until the garlic just starts to brown and when that happens add in the can of tomatoes and let it sit for about 20 minutes stirring occasionally. Finally I got started on the polenta. Just boil some water and mix in the 800ml with the polenta a little bit of slat and stir until all the water is absorbed and when it taste creamy and not grainy and crunchy, after about 2 minutes, throw in the butter. Everything should finish at about the same time and when the broccoli looks done pour the polenta over it and spread around the roasting pan evenly. The sauce will be poured on top, again spreading it around so it's even. Then, the whole pan will go back into the oven for another 45 min so the polenta has a chance to get nice and crispy. This should make about 6 servings if you cut it into 6 medium sized squares or four large ones.