Polenta Fingers With Beans and Tomatoes
Polenta Fingers With Beans and Tomatoes
Time: 55 mins
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
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.
