Polenta with haricot beans, tomatoes and parmesan

4 servings

Ingredients

Quantity Ingredient
110 grams Polenta
290 millilitres Milk
290 millilitres Water
Seasoning
1 tablespoon Finely chopped mixed herbs; (Basil, Parsley,
; Tarragon) (large)
1 small Onion; (finely chopped and
; sweated)
55 grams Butter
110 grams Haricot Beans
4 Plum Tomatoes; (blanched, skinned,
; seeded and chopped)
2 Shallots; (finely chopped)
A small amount of crushed garlic
2 tablespoons Olive Oil
1 Dsp Tomato Puree
Seasoning
85 grams Freshly grated parmesan

Directions

POLENTA

TOMATOES & PARMESAN

Polenta

1. Bring the milk and water to the boil, whisk in the polenta, season and cook, stirring regularly for 30 minutes, remove from the heat, stir in the butter, herbs and onion.

Beans

2. Soak 110g of Haricot beans overnight, change the water, cover with fresh and cook until tender, avoid boiling so the oven is preferable they will take about 1½ hours, drain and reserve the liquid, reduce the liquid down to about 3 tbsp.

Tomatoes and Parmesan

3. Heat the oil, sweat the shallots and garlic heat until the tomatoes and cook down to a pulp.

4. If you have a blini pan - fine - if not you will need a good solid frying pan. Heat the pan or pans well, sprinkle the parmesan into circular shapes (if not using a blini pan) and cook under the grill until golden brown remove and allow to cool. To Assemble

5. Combine haricot liqueur with tomatoes and beans. Serve the polenta as a large quenelle and pile the wafers on the top.

Converted by MC_Buster.

NOTES : Chef:Sonya Kidney

Converted by MM_Buster v2.0l.

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