Polenta Fingers With Beans And Tomatoes

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• grated nutmeg, to taste
• 1 (14 ounce) can chopped tomatoes
• salt & fresh ground pepper
• 1 pinch dried sage
• 8 ounces frozen broad beans

Recipe

• 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.