Ideal for a light lunch or as an entree for a dinner party.

Ingredients

• 1x quantity Creamy Parmesan Polenta (see our website)
• 1 each yellow and red pepper, grilled and peeled
• 2 tablespoons olive oil
• 2 courgettes, trimmed and diced
• 1 onion, peeled and finely chopped
• ½ - 1 cup fresh baby broad beans (optional)
• 1 teaspoon minced garlic
• 2 tablespoons chopped anchovies
• 400 gram can diced tomatoes
• 12 stalks asparagus, blanched
• 1 tablespoon chopped sage
• salt and pepper to season
• 2 tablespoons pesto

Method

1. Make the creamy polenta recipe (see our website) to point 3 using only 2½ cups liquid and omit the cream. Spread into a lined 20cm x 30cm slice tin. Refrigerate until cold and firm.
2. Core, deseed and dice the peppers. Heat the oil in a frying pan and cook the peppers, courgette, onion and broad beans over a moderate heat for 5 minutes until very fragrant and the onion has softened.
3. Add the garlic, anchovies, tomatoes, asparagus and sage and cook for 4-5 minutes until hot. Season well with salt and pepper.
4. Cut the polenta into 6x 10cm shapes and panfry in butter until hot and golden. Place in a serving plate and top with spoonfuls of vegetables. Dot a little pesto around each plate.

Cooks Tips

- If using older or frozen broad beans, blanch and peel them before using.