Method: In a large pan, heat a drizzle of olive oil and melt the anchovy paste. Add cherry tomatoes and diced porcini mushrooms. Season with a pinch of smoked paprika and chilli to taste. Simmer gently for 10 minutes to allow the flavours to combine. Cut the Polenta Buffet into discs (as for traditional gnocchi alla Romana) and sauté briefly with a drizzle of olive oil until heated through and lightly crisp on the surface. Serve layered with the Sicilian sauce like an open “lasagnetta”, or arrange in a circular pattern and spoon the sauce over.
Chef’s Tip: For a fresher finish, add grated lemon zest or rinsed capers before serving.
