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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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 servings|
|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 %|
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Calories per serving: 328
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