Polenta Fingers With Beans and Tomatoes

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

• SAUCE

• 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

Directions

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.