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

Recipe «Polenta with white bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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