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
1 onions, chopped
2 garlic cloves, crushed
2 tablespoons olive oil
grated nutmeg, to taste
1 (14 ounce) cans chopped tomatoes
salt & fresh ground pepper
1 pinch dried sage
8 ounces frozen broad beans
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.