Creamy Polenta with Crispy Beans

1. 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.
2. 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.
3. 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.
4. 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!