Creamy Polenta with Crispy Beans

Have you ever tried polenta? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It is a golden-yellow Italian corneal made from maize that turns into a delightfully creamy bowl of vibrant hearty goodness.⠀⠀⠀⠀⠀⠀⠀⠀
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Our recipe is a great option whether you’re a first-time polenta trier or a connoisseur! Especially as it’s topped with the most amazing crispy beans which take it to the next level!⠀⠀⠀

50 mins

4 people

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INGREDIENTS

1 tsp Mr Organic Extra Virgin Olive Oil

3 cloves garlic, minced

300 g polenta

1 tin full-fat coconut milk

600 ml vegetable broth

4 tbsp nutritional yeast

2 tbsp Mr Organic Sundried Tomatoes, chopped

salt & black pepper to taste

A handful of crispy fried sage leaves to garnish

2 tbsp toasted pine nuts

For the crispy beans:

1 tin Mr Organic Butter Beans, drained

1 tbsp Mr Organic Pesto

1 tbsp nutritional yeast

1 tbsp lemon juice

1 tbsp Mr Organic Extra Virgin Olive Oil

METHOD

Heat the olive oil in a large saucepan over medium heat and add the minced garlic. Sauté for one minute, then add in the polenta and coconut milk. Stir to combine, then pour in half of the vegetable stock and reduce the heat to low.
Stir continuously and add more stock whenever the polenta gets too dry. Cook for a total of 10 minutes, then remove from the heat and stir through the nutritional yeast and sundried tomatoes, and season to taste with salt and pepper.
Heat the oven to 200°C and place the drained butter beans onto a lined oven tray. Add the pesto, nutritional yeast, lemon juice, and olive oil and toss the beans to evenly coat. Roast in the oven for 30-35 minutes or until the butter beans are fragrant and crispy.
Serve the creamy polenta topped with the crunchy butter beans, toasted sesame seeds and crispy fried sage leaves & enjoy!

Chef’s tip:

For extra flavour, mix a tablespoon of basil pesto with 2 tablespoons of fresh lemon juice and drizzle over the polenta – delicious!