Polenta Fingers With Beans and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Polenta, or cornmeal, is a family favourite in Italy. Overnight chilling time is not included in the cooking time. Ingredients:
7 1/2 cups milk, and water, mixed (3 pints) |
2 teaspoons salt |
1 1/2 cups polenta (10 oz) |
2 tablespoons butter, plus extra for spreading |
2 ounces parmesan cheese, freshly grated |
ground black pepper |
1 onion, chopped |
2 garlic cloves, crushed |
2 tablespoons olive oil |
grated nutmeg, to taste |
1 (14 ounce) can chopped tomatoes |
salt & fresh ground pepper |
1 pinch dried sage |
8 ounces frozen broad beans |
Directions:
1. In a large saucepan, bring the milk/water mixture to a boil; using a wooden spoon, stir the salt and polenta into the boiling liquid in a steady stream, stirring constantly until the mixture has thickened.
2. Lower the heat and simmer for about 20 minutes, stirring frequently; add the butter, cheese and seasoning.
3. Lightly grease a shallow roasting pan and pour in the polenta mixture; cool, then chill overnight.
4. To make the sauce, fry the onion and garlic in oil for 5 minutes, then add the tomatoes, seasoning and sage; cook for 10 minutes, stir in the broad beans and cook for another 5 minutes.
5. Turn out the polenta and cut into fingers; grill both sides until brown and crisp; spread with a little butter and serve with the tomato beany sauce.
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