Prep Time : 1:15 | Cook Time : 0:45 | Total Time : 2:00 | Serving : 4 person.

Ingredients

• 2 1/2 cups Massel vegetable liquid stock

• 1 cup polenta

• 1/2 cup finely grated parmesan cheese

• 2 punnets cherry tomatoes, halved

• 1/3 cup extra virgin olive oil

• 2 tablespoons white vinegar

• 1/2 cup basil leaves

• 2 x 400g cans cannellini beans, drained, rinsed

• Mixed lettuce leaves, to serve

Method

• Step 1

  Preheat oven to 180C. Line a 20cm (base) round cake pan with foil.

• Step 2

  Bring stock to the boil in a medium saucepan over high heat. Add polenta. Reduce heat to low and cook, stirring constantly, for 5 minutes, or until very thick.

• Step 3

  Stir in parmesan. Spoon into prepared pan. Smooth surface. Refrigerate for 1 hour, or until firm.

• Step 4

  Meanwhile, place tomatoes, cut-side up, onto a baking tray. Season with salt and pepper. Roast for 30 minutes, or until tender. Transfer to a bowl. Allow to cool to room temperature.

• Step 5

  Combine 1/4 cup of oil, vinegar, and salt and pepper in a screw-top jar. Finely chop basil leaves. Add to jar and shake well to combine. Add beans and basil mixture to tomatoes. Toss to combine.

• Step 6

  Preheat grill on medium heat. Cut polenta into wedges. Brush both sides with remaining 1 tablespoon of oil. Grill for 3 to 5 minutes each side, or until golden. Serve with bean salad and mixed leaves.