Lunch

Pan-Seared Polenta Cake with Charred Tomatoes & White Beans

Name: Pan-Seared Polenta Cake with Charred Tomatoes & White Beans
Prep time: 8 min
Cook time: 28 min
Total time: 36 min
Yield: 2 servings
Ingredients: 200ml whole milk; 200ml vegetable stock; 60g polenta (cornmeal); 40g unsalted butter; 25g Parmigiano-Reggiano, grated; 250g cherry tomatoes, halved; 1 can (400g) cannellini beans, drained and rinsed; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 2 sprigs fresh rosemary; Fine sea salt and freshly ground black pepper; 1 tablespoon fresh basil, torn, for garnish

A slice of creamy polenta, seared until the edges turn golden and crisp, topped with a quick braise of cherry tomatoes and tender cannellini beans fragrant with garlic and rosemary. Simple, satisfying, and boldly vegetarian.

816cal 27gprotein 77gcarbs 46gfat 8min prep 28min cook 2serves

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