Olive Polenta and Tomato Bean Ragout
|Vegetable stock||18 Fluid Ounce (500 Milliliter)|
|Quick cook polenta||4 1⁄2 Ounce (125 Gram)|
|Pitted black olives||2 Ounce, chopped (50 Gram)|
|Olive oil||2 Tablespoon|
|Onion||1 , sliced into thick wedges|
|Garlic||1 Clove (5 gm), crushed|
|Red pepper||1 , deseeded and sliced into thick wedges|
|Canned cannellini beans||400 Gram, drained|
|Plum tomatoes||4 , cut into wedges|
|Sun dried tomato paste||2 Tablespoon|
|Basil leaves||1⁄2 Bunch (50 gm), torn (Plus Whole Leaves, To Garnish)|
|Vegetarian parmesan style cheese shavings||1⁄4 Cup (4 tbs) (To Serve)|
1. Heat grill to high. Pour the stock into a pan, then bring to the boil. Sprinkle in the polenta, then cook for 2-3 mins, stirring constantly, until thickened. Stir in the olives and 1 tbsp of the oil, then season well. Spread out in a greased 17cm square cake tin, then set aside.
2. Heat remaining oil in a frying pan, then fry the onion for 2-3 mins until softened. Add the garlic and red pepper, then fry for a further 3-4 mins. Stir in the beans, plum tomatoes and sun-dried tomato paste. Bring to the boil, reduce the heat, then simmer for 5 mins until softened. Stir in some of the torn basil, then season.
3. Grill the polenta for 3-4 mins until lightly golden, then turn out of the tin and cut into 4 triangles. Arrange 2 triangles on each plate, then top with the ragout. Serve sprinkled with cheese and the whole basil leaves.