Name: Grilled polenta with festive bean salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 1/2 cup vegetable stock; 1 cup instant polenta; 1/3 cup finely grated parmesan; 100 gram green beans, chopped; 400 gram can red kidney beans, rinsed; 1/2 small red onion, thinly sliced; 100 gram cherry tomatoes, halved; 1/4 cup coarsely chopped coriander; 2 tablespoon vegetable or olive oil; 1 tablespoon lime or lemon juice; vegetable oil, to brush

Ingredients

2 1/2 cup vegetable stock

1 cup instant polenta

1/3 cup finely grated parmesan

100 gram green beans, chopped

400 gram can red kidney beans, rinsed

1/2 small red onion, thinly sliced

100 gram cherry tomatoes, halved

1/4 cup coarsely chopped coriander

2 tablespoon vegetable or olive oil

1 tablespoon lime or lemon juice

vegetable oil, to brush

Method

1.Line a 19cm (base measurement) square cake pan with foil.

2.Bring stock to the boil in a medium saucepan over moderate heat. Gradually add polenta to stock, stirring continuously. Cook, stirring, 3-5 minutes or until quite thick. Stir in parmesan. Spread mixture into prepared cake pan; smooth surface. Cool slightly. Cover with plastic food wrap. Chill 1 hour, until firm.

3.Bring a small saucepan of boiling water to the boil. Cook green beans 2 minutes. Drain; refresh in iced water. Drain; cut in half. Combine green beans, kidney beans, onion, tomato and coriander in a large bowl. Add oil and juice.

4.Preheat an oven-grill to high. Turn out polenta from pan; peel off foil. Cut into squares. Brush with oil; grill 1-2 minutes each side, or until golden brown and heated. Serve polenta topped with bean salad.

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Ingredients

Method

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