Ingredients
- 600ml vegetable stock
- 150g (1 cup) polenta meal, instant
- Nutmeg
- Olive oil, for the tray
Topping
- 200g (2 cups) green beans, trimmed
- 8 tomatoes, peeled, deseeded, diced
- 2 cloves garlic, finely chopped
- 1 handful basil, leaves finely sliced
- 2 carrots, finely diced
- 1 leek, cut into rings
- 1 stick celery, finely sliced
- 2 tbs olive oil
- 2 onions, sliced into rings
- 2 zucchinis, sliced
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Method
Step 1.
Bring the vegetable stock to the boil in a saucepan. Gradually add the polenta, stirring. Bring to the boil and allow to thicken for around 5 minutes, stirring from time to time. Remove from the heat and season to taste with salt and grated nutmeg.
Step 2.
Brush a baking tray with oil and spread the polenta on the tray to 1cm thickness. Leave to cool and set for at least 30 minutes.
Step 3.
Preheat the oven to 200C (400F).
Step 4.
Boil the beans in salted water for about 8 minutes or until tender. Refresh in cold water, drain and cut into 2-3 cm long pieces.
Step 5.
Mix together the tomatoes, garlic and basil.
Step 6.
Fry the carrots, leek and celery in 1 tbs hot oil for 1-2 minutes. Remove from the heat and leave in the pan for a few minutes, then season with salt and ground black pepper.
Step 7.
Fry the onions and zucchini in a large pan in the remaining oil for 1-2 minutes. Season with salt and ground black pepper and remove from the pan.
Step 8.
Arrange the carrot mixture and the beans over the polenta base and scatter the tomatoes over the top. Top with the zucchini and onion mixture and bake in the oven for around 20 minutes until golden brown. Serve cut into slices.
Serves 4 |
