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Polenta with white bean salad
Polenta with white bean salad
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Prep Time:
75 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Ingredients:
  • 637.50 gm vegetable liquid stock
  • 150.00 gm polenta
  • 125.00 ml finely grated parmesan cheese
  • 2 punnets cherry tomatoes, halved
  • 75.08 gm extra virgin olive oil
  • 40.00 ml white vinegar
  • 125.00 ml basil leaves
  • 2 x 400g cans cannellini beans, drained, rinsed
  • Mixed lettuce leaves, to serve
Instructions:
  • Preheat your oven to 180C while you line a 20cm (base) round cake pan with foil.
  • In a medium saucepan, bring stock to a boil over high heat. Stir in polenta, then reduce heat to low. Cook for 5 minutes, stirring constantly, until very thick.
  • Add the flavorful parmesan cheese, transfer the mixture into the prepared pan, ensuring the surface is smooth. Chill in the refrigerator for 1 hour, or until it sets.
  • Place tomatoes, cut-side up, on a baking tray and season with salt and pepper. Roast for 30 minutes until tender. Transfer to a bowl and let cool to room temperature.
  • In a screw-top jar, mix 1/4 cup of oil, vinegar, salt, and pepper. Finely chop basil leaves and add to the jar. Shake vigorously. Combine beans and basil mixture with tomatoes. Toss everything together.
  • Preheat the grill to medium heat. Cut the polenta into wedges and brush both sides with the remaining 1 tablespoon of oil. Grill each side for 3 to 5 minutes until golden. Serve alongside bean salad and mixed greens.

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