Polenta with White Bean Salad (*SF)

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Polenta with White Bean Salad

 

 

2 1/2 cups vegetable stock

1 cup polenta

1/2 cup finely grated vegan parmesan cheese

 

500 g (17 1/2 oz) cherry tomatoes, halved

1/3 cup extra virgin olive oil

2 tablespoons (8 tsp) white wine vinegar

1/2 cup basil leaves

two 400 g (14 oz) cans cannellini beans, drained, rinsed

 

mixed lettuce leaves, to serve

 

 

1. Preheat oven to 180 C (350 F). Line a 20 cm (8 " ) (base) round cake

pan with foil.

 

2. Bring stock to the boil in a medium saucepan over high heat. Add

polenta. Reduce heat to low and cook, stirring constantly, for 5

minutes, or until very thick.

 

3 Stir in parmesan. Spoon into prepared pan. Smooth surface.

Refrigerate for 1 hour, or until firm.

 

4. Meanwhile, place tomatoes, cut-side up, onto a baking tray. Season

with salt and pepper. Roast for 30 minutes, or until tender.

Transfer to a bowl. Allow to cool to room temperature.

 

5. Combine 1/4 cup of oil, vinegar, and salt and pepper in a screw-top

jar. Finely chop basil leaves. Add to jar and shake well to

combine. Add beans and basil mixture to tomatoes. Toss to combine.

 

6. Preheat grill on medium heat. Cut polenta into wedges. Brush both

sides with remaining 1 tablespoon (4 tsp) of oil. Grill for 3 to 5

minutes each side, or until golden. Serve with bean salad and

lettuce leaves.

 

 

Serves 4.