Prep 15 mins
Cook 40 mins
Polenta, or cornmeal, is a family favourite in Italy. Overnight chilling time is not included in the cooking time. Posted for Zaar World Tour 2005.
- 1774.42 ml milk, and water, mixed (3 pints)
- 9.85 ml salt
- 354.88 ml polenta (10 oz)
- 29.58 ml butter, plus extra for spreading
- 56.69 g parmesan cheese, freshly grated
- ground black pepper
- 1 onion, chopped
- 2 garlic cloves, crushed
- 29.58 ml olive oil
- grated nutmeg, to taste
- 396.89 g can chopped tomatoes
- salt & fresh ground pepper
- 0.25 ml dried sage
- 226.79 g frozen broad beans
- 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.
- Lower the heat and simmer for about 20 minutes, stirring frequently; add the butter, cheese and seasoning.
- Lightly grease a shallow roasting pan and pour in the polenta mixture; cool, then chill overnight.
- 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.
- 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.
I'm not sure how to rate this so I'm giving it 5 stars. The polenta fingers made EVERYBODY SWOON. Wow, were these amazing. The leftovers (There was a lot) are for breakfast. The sauce did nothing for any of us (me, dh, 8 & 5 y.o.dds). Maybe a marinara dipping sauce instead?
This is serious comfort food. I made my polenta with 1 part milk to 2 parts water, a first for me. Even with non-fat milk, it added a level of silky creaminess that was just wonderful. Counting calories so I skipped the butter and half the cheese. Beans and tomatoes were prepared as directed. I loved the use of sage as a nice change from the usual basil or oregano - used about 1/2 teaspoon in all. The polenta was a nice platform for the rustic character and flavor of the beans & tomatoes. As you can see from my pictures, forgot to make the polenta in advanced and served it with the hot unformed polenta. Secoind night, I made the fingers - both were really good, neither better than the other. Planning to make this again soon.