Polenta with white bean salad

Cooking Salads Polenta with white bean salad

Detailed step-by-step description of how to cook the dish "Polenta with white bean salad". Try it by all means

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C. Line a 20cm (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 of oil. Grill for 3 to 5 minutes each side, or until golden. Serve with bean salad and

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2 1/2 cups Massel vegetable liquid stock
1 cup polenta
1/2 cup finely grated parmesan cheese
2 punnets cherry tomatoes, halved
1/3 cup extra virgin olive oil
2 tbsp white
1/2 cup basil leaves
2 x 400g cans cannellini beans, drained, rinsed
mixed lettuce leaves, to serve

Adv

Autors
Preparation time
1:15
Cooking time
45
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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