- 4 Servings
- Capable cooks
Make the polenta ahead of time, then add its golden goodness to this simple green bean salad.
Ingredients
- 3 cups (750ml) Massel vegetable liquid stock
- 150g instant polenta
- 2 tablespoons grated parmesan
- 2 tablespoons rosemary leaves, chopped, plus extra leaves to serve
- 2 tablespoons thyme leaves, chopped
- 280g jar semi-dried tomatoes in oil, drained, oil reserved
- 350g green beans, blanched, refreshed
- 375g heirloom or cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- 12 thin prosciutto slices
Method
- Step 1Place stock in a pan and bring to the boil over medium heat. Add polenta in a slow, steady stream, whisking constantly, then reduce heat to low and cook, stirring for 5 minutes or until thickened. Stir in cheese, herbs and 1/2 teaspoon salt, then pour into a shallow, baking paper-lined baking dish. Push semi-dried tomatoes into the top and chill for at least 2 hours or until firm.
- Step 2Preheat oven to 180°C. Warm polenta in the oven for 6-8 minutes, then cut into fingers.
- Step 3Toss beans with cherry tomatoes and olive oil, then season.
- Step 4Scatter polenta with extra rosemary and drizzle with 1 tablespoon semi-dried tomato oil. Serve with prosciutto and bean salad.
Nutrition
1527 kj
Energy
14.9g
Fat Total
3.3g
Saturated Fat
5g
Fibre
18g
Protein
3mg
Cholesterol
1736mg
Sodium
4.2g
Carbs (sugar)
36.4g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Jeremy Simons
- Publication: delicious.
0
