Polenta Fingers With Beans and Tomatoes

Polenta Fingers With Beans and Tomatoes

Time: 55 mins


  • 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 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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