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Name: Polenta with Haricot Beans, Tomatoes And Parmesan
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Finely chopped mixed herbs;; 55 g Butter; ; seeded and chopped); 110 g Polenta; 290 ml Water; ; Tarragon) (large); 4 Plum Tomatoes; (blanched,; Seasoning; TOMATOES & PARMESAN; 85 g Grated Parmesan fresh; 110 g Haricot Beans; A small amount of crushed; 2 tb olive oil; POLENTA; ; sweated); 290 ml milk; Seasoning; 1 sm Onion; (finely chopped and; 2 Shallots; (finely chopped); 1 Dsp Tomato Puree

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INGREDIENTS

1 tb Finely chopped mixed herbs;
55 g Butter
; seeded and chopped)
110 g Polenta
290 ml Water
; Tarragon) (large)
4 Plum Tomatoes; (blanched,
Seasoning
TOMATOES & PARMESAN
85 g Grated Parmesan ; fresh
110 g Haricot Beans
A small amount of crushed
2 tb olive oil
POLENTA
; sweated)
290 ml milk
Seasoning
1 sm Onion; (finely chopped and
2 Shallots; (finely chopped)
1 Dsp Tomato Puree

Servings

INSTRUCTIONS

Polenta 1. Bring the milk and water to the boil, whisk in the polenta, season and cook, stirring regularly for 30 minutes, remove from the heat, stir in the butter, herbs and onion. Beans 2. Soak 110g of Haricot beans overnight, change the water, cover with fresh and cook until tender, avoid boiling so the oven is preferable they will take about 1 1/2 hours, drain and reserve the liquid, reduce the liquid down to about 3 tbsp. Tomatoes and Parmesan 3. Heat the oil, sweat the shallots and garlic heat until the tomatoes and cook down to a pulp. 4. If you have a blini pan - fine - if not you will need a good solid frying pan. Heat the pan or pans well, sprinkle the parmesan into circular shapes (if not using a blini pan) and cook under the grill until golden brown remove and allow to cool. To Assemble 5. Combine haricot liqueur with tomatoes and beans. Serve the polenta as a large quenelle and pile the wafers on the top. NOTES : Chef:Sonya Kidney

NOTES

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Polenta with Haricot Beans, Tomatoes And Parmesan

1 tb Finely chopped mixed herbs; 
55 g Butter 
  ; seeded and chopped) 
110 g Polenta 
290 ml Water 
  ; Tarragon) (large) 
4  Plum Tomatoes; (blanched, 
  Seasoning 
  TOMATOES & PARMESAN 
85 g Grated Parmesan fresh
110 g Haricot Beans 
  A small amount of crushed 
2 tb olive oil 
  POLENTA 
  ; sweated) 
290 ml milk 
  Seasoning 
1 sm Onion; (finely chopped and 
2  Shallots; (finely chopped) 
1  Dsp Tomato Puree

Polenta    1. Bring the milk and water to the boil, whisk in the polenta, season and  cook, stirring regularly for 30 minutes, remove from the heat, stir in the  butter, herbs and onion.    Beans    2. Soak 110g of Haricot beans overnight, change the water, cover with fresh  and cook until tender, avoid boiling so the oven is preferable they will  take about 1 1/2 hours, drain and reserve the liquid, reduce the liquid  down to about 3 tbsp.    Tomatoes and Parmesan    3. Heat the oil, sweat the shallots and garlic heat until the tomatoes and  cook down to a pulp.    4. If you have a blini pan - fine - if not you will need a good solid  frying pan. Heat the pan or pans well, sprinkle the parmesan into circular  shapes (if not using a blini pan) and cook under the grill until golden  brown remove and allow to cool.    To Assemble    5. Combine haricot liqueur with tomatoes and beans. Serve the polenta as a  large quenelle and pile the wafers on the top.        NOTES : Chef:Sonya Kidney

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 4 servings

Calories: 328
Calories from Fat: 184 (56%)

Amt Per Serving		% DV

	Total Fat 20.4g	27 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.3g
Cholesterol 49.8mg		15 %
Sodium 452.7mg		16 %
Potassium 171.9mg		5 %
Total Carbohydrate 25.6g		8 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 23.2g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 328

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