Crispy Tomato Butter Bean Polenta Cups with Basil Yogurt

Crispy Tomato Butter Bean Polenta Cups with Basil Yogurt 🍅🌿 Golden crisp-edged polenta cups, jammy tomato butter beans and a cool basil yogurt drizzle. This is the kind of small, satisfying dinner that feels a little special but still uses everyday pantry pieces: polenta, canned beans, tomatoes, yogurt and herbs. Yield: 3-4 servings Time: about 45 minutes, plus 20 minutes chilling Ingredients For the polenta cups: - 1 cup quick-cooking polenta - 3 cups vegetable stock or water, well salted - 2 tbsp olive oil, plus more for brushing - 1/2 cup finely grated parmesan or mature cheddar - 1/2 tsp fine salt, if your stock is mild - Black pepper For the tomato butter beans: - 1 tbsp olive oil - 2 garlic cloves, finely sliced - 2 cups cherry tomatoes, halved - 1 x 400 g can butter beans, drained and rinsed - 1/4 tsp chilli flakes, or more to taste - 1 tsp tomato paste - 1 tsp honey or maple syrup, optional but lovely with sharp tomatoes - 1 tbsp lemon juice - Small handful basil, torn - Salt and black pepper For the basil yogurt: - 3/4 cup thick Greek-style yogurt - 1 tbsp olive oil - 1 tbsp lemon juice - 1 small garlic clove, finely grated - 3 tbsp finely chopped basil - Pinch of salt To serve: - Extra basil leaves - Lemon zest - Black pepper - A little olive oil for gloss Method 1. Make the polenta. Bring the stock or salted water to a simmer in a medium pan. Whisk in the polenta in a steady stream, then cook for 3-5 minutes, stirring often, until very thick and glossy. Stir in olive oil, cheese, salt if needed and plenty of black pepper. 2. Shape the cups. Oil a muffin tin, small tart tin or lined tray. Spoon in the hot polenta and press each portion into a small round or shallow cup with a dip in the centre. Smooth the edges with the back of a spoon. Chill for at least 20 minutes, or until firm enough to lift. 3. Crisp the bases. Heat the oven to 220C / 425F. Lift the polenta cups onto a lined tray, brush lightly with olive oil and bake for 18-24 minutes, turning once if they are flat rounds, until the edges are deep golden and the bases feel crisp. 4. Cook the tomato beans. Warm olive oil in a skillet over medium heat. Add garlic for 30 seconds, then add cherry tomatoes, chilli flakes, tomato paste, honey or maple if using, salt and pepper. Cook for 6-8 minutes until the tomatoes slump into a glossy sauce. Fold in the butter beans and simmer for 3-4 minutes more, keeping the beans mostly whole. Finish with lemon juice and torn basil. 5. Stir the basil yogurt. Mix yogurt, olive oil, lemon juice, grated garlic, chopped basil and a pinch of salt. Keep it thick so it drizzles slowly rather than running off the warm cups. 6. Assemble just before serving. Spoon warm tomato beans into the crisp polenta cups, drizzle with basil yogurt, then finish with lemon zest, basil leaves, black pepper and a tiny gloss of olive oil. Serving notes 🍽️ These are good warm as a light dinner with salad, or as small bites for a snack board. If making ahead, chill the shaped polenta bases overnight and bake them fresh. Leftover baked bases can be re-crisped in a hot oven or air fryer; add the tomato beans and yogurt only after reheating. Save this for crisp-creamy tomato comfort from simple ingredients. ✨ Tasteloom.club - easy recipes for everyday cravings