Jill Tipping’s Baked polenta with leeks and blue cheese

Gluten free. Serves 4

500g leeks, trimmed and sliced
50g butter
1tbsp chopped rosemary
50g walnuts, roughly chopped
Freshly ground black pepper
500g pack ready-to-use polenta
150g Blacksticks blue cheese (or Stilton)

1 Gently fry the leeks in the butter until soft (about 15-20 minutes) adding the rosemary for the last 5 minutes. Remove from the heat, stir in the walnuts and season with black pepper.

2 Slice the polenta and cheese into about 14 slices (the cheese will fall apart but you just need some rough slices rather than lumps).

3 Grease an ovenproof dish (mine is about 20cm square. Reserve a few crumbs of the cheese for the top. Starting at one side of the dish with a little of the leek mixture, layer a couple of slices of polenta then leeks, cheese, polenta, leeks, cheese etc across the dish, overlapping like roof tiles. Pour any remaining butter from the leek pan over the top and dot with reserved bits of cheese.

4 Cook in a pre-heated oven 190C/375F/Mark 5 for 20-25 mins until golden and bubbling. You can brown the top more under a hot grill if you like.

5 Leave to cool slightly before serving with plain salad leaves and a wedge of lemon.