Name: Polenta and green bean bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 large vegetable stock cubes; 1 litre (4 cups) water; 1 cup polenta (cornmeal); 2/3 cup freshly grated parmesan; vegetable oil, to shallow-fry; 350 gram green beans, halved diagonally; 1/4 cup olive oil; 1/4 cup lemon juice; 2 clove garlic, crushed; 1/2 red onion, thinly sliced; 200 gram reduced-fat feta, crumbled

Ingredients

2 large vegetable stock cubes

1 litre (4 cups) water

1 cup polenta (cornmeal)

2/3 cup freshly grated parmesan

vegetable oil, to shallow-fry

350 gram green beans, halved diagonally

1/4 cup olive oil

1/4 cup lemon juice

2 clove garlic, crushed

1/2 red onion, thinly sliced

200 gram reduced-fat feta, crumbled

Method

1.Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Place crumbled stock cubes and water in a saucepan over moderate heat; bring to a simmer. Slowly whisk in polenta, in a thin steady stream, until combined. Whisk and cook 5 minutes, or until polenta is thick and comes away from side of pan.

3.Stir in parmesan. Spread polenta into prepared pan. Cool to room temperature. Cover; refrigerate 3 hours or overnight until cold.

4.Remove polenta from pan. Cut into 6 pieces. Heat vegetable oil in a heavy-based frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

5.Shallow-fry polenta, in batches, 3 minutes each bath, or until lightly golden and crisp Drain on paper towels.

6.Boil, steam or microwave beans until just tender. Whisk olive oil, juice and garlic in a jug. Arrange poienta on a serving plate. Top with combined beans, onion and feta. Serve drizzled with dressing.

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Ingredients

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