Butter Beans with Baked Polenta

Ingredients

4 cups water
2 cups polenta
1 cup finely grated parmesan cheese
1 tbsp olive oil
1 onion, thinly sliced
1 clove garlic
2 x 400g cans tomatoes
¾ cup vegetable stock
2 tbsp tomato paste
1 fresh chilli, seeded, chopped finely
2 x 400g butter beans rinsed, drained (any kind of beans can be substituted for canned beans, if preferred. Also I found the ratio of spinach to beans not quite right so added another can)
500g spinach, trimmed, chopped coarsely
1 tbsp finely shredded fresh basil
salt

Oil 23cm square cake pan.

Bring well salted water to the boil in a large sauce pan, gradually whisk in polenta.
Reduce heat; simmer while whisking for about 5 mins or until mixture thickens.
Stir in cheese

Smooth polenta mixture in prepared pan. Rest until firm. (Be patient when spreading polenta into prepared pan; it tends to move and slip about but if you oil the back of the spoon you are using or your hands it will spread more easily)
Turn polenta onto board and cut into triangles or what ever shape takes your fancy and put on baking tray. Pour a small amount of oil over and lots of salt

Cook polenta triangles in oven at 200 degrees Celsius until golden and crispy on both sides

Heat oil in medium saucepan; cook onion and garlic, stirring until onion is soft.
Add un-drained crushed tomatoes, stock, paste and chilli; bring to the boil.
Reduce heat; simmer uncovered for about 5 minutes or until thickened slightly.
Add beans, spinach and basil cook uncovered until spinach is wilted and beans are hot.

Serve with polenta triangles, sprinkle parmesan on top and a mesclun salad tossed in balsamic vinaigrette, if desired.

 


From Great Vegetarian Food by Womens Weekly