Baked polenta with ancho and guajillo chilli salsa

I always find polenta to be a good store cupboard essential. No matter how few ingredients you have around the house, you've probably got something that would go with it. When I make polenta I usually cook it Romanian or Moldovan style, making the traditional mămăliga; a semi-solid wodge of polenta that can be cut in slices and is usually served with cheese and sour cream. 
For a lighter meal, I also like to mix it with olives and sweetcorn, pour it into a dish and let it set, then cut the cooled polenta into squares and bake in the oven. The recipe below is a variation on the latter.

Ingredients
For the polenta:
1 litre vegetable stock (or water if preferred)
250 g quick cook polenta
2 heaped tsp oregano
1 heaped tsp smoked paprika
100 g black olives, chopped finely
200 g sweetcorn



For the salsa:
1 large ancho chilli
1 guajillo chilli
1 red pepper, roasted, skinned and finely chopped
2 garlic cloves, crushed
1 large onion, chopped finely
1 tablespoon of finely chopped coriander
500 g tomato passata

1. Put 1 litre of water (or stock) into a large pan and bring to the boil.
2. Once boiling, pour in the polenta slowly and whisk in. Be warned all you polenta novices - it erupts in a volcanic manner, so you usually have to do a pan lid manoevre to avoid getting splashed as the molten gloop tries to escape!
3. The polenta should start to thicken almost immediately. Because you want quite a thick consistency, continue to stir and simmer for around 5 minutes. 
4. Take off the heat and add the chopped black olives and sweetcorn.
5. Pour the mixture into a deep sided cake tin, there's no need to grease it as the mixture doesn't stick.
6. Leave to cool for at least 2 hours, halfway through give the tin a shake to loosen the polenta (at this point you can turn it out onto a baking rack to let the underside dry a little)
7. Once cooled, cut the polenta into slices and place it on a baking tray. Cook at around 200 C for 25-30 minutes turning over halfway through. 

For the salsa
1. Cut the pepper in half, deseed it and place it on a baking tray to roast for around 30 minutes (or until the skin starts to blacken). Peel off the blackened skin and chop finely.
2. While the pepper is roasting, soak the chillies in hot water to soften, then drain, deseed and puree.
3. Take a large saucepan, add a splash of olive oil and fry the onions and crushed garlic until soft. 
4. Stir in the ancho and guajillo puree, roasted peppers, smoked paprika and oregano and continue to fry for a couple of minutes. 
5. Then add the passata and simmer for 30 minutes.

Then assemble and eat! 
I made a coriander relish (in the photograph) to go with this to add a little zing. For the relish I whizzed up a large handful of coriander, two roasted garlic cloves, two jalapeños (roasted and skinned), some extra virgin olive oil, balsamic vinegar, and a little salt to taste.