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Categories:
vegetable stock instant polenta Parmesan cheese green beans red kidney beans red onion cherry tomatoes cilantro vegetable lime vegetable oil
Viewed: 18 - Published at: 6 years agoIngredients
- 1/2 cup vegetable stock
- 1 cup instant polenta
- 1/3 cup finely grated Parmesan cheese
- 4 oz green beans, trimmed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 4 oz cherry tomatoes, halved
- 1/4 cup coarsely chopped cilantro
- 2 tbsp vegetable or olive oil
- 1 tbsp lime or lemon juice
- None None Vegetable oil, to brush
Method
- Line an 8 inch square baking pan with foil.
- Bring stock to a boil in a medium saucepan on medium heat. Gradually add polenta to stock, stirring continuously. Cook, stirring, 3-5 mins or until quite thick. Stir in Parmesan cheese. Spread mixture into prepared pan; smooth surface with a spatula. Cool slightly. Cover with plastic wrap. Refrigerate 1 hour, until firm.
- Bring a small saucepan of water to a boil. Cook green beans 2 mins. Drain; refresh in iced water. Drain; cut in half. Mix green beans, kidney beans, onion, tomato and cilantro in a large bowl. Add oil and lime juice.
- Preheat the broiler to high. Unmold polenta onto a cutting board; peel off foil. Cut into squares and place on a foil-lined baking sheet. Brush with oil. Broil 1-2 mins each side, or until golden brown and heated. Serve polenta topped with bean salad.
