Crispy Tomato White Bean Polenta Cakes with Basil Olive Yogurt

Crispy Tomato White Bean Polenta Cakes with Basil Olive Yogurt 🍅🌿 Golden, crisp-edged polenta cakes with creamy centers, warm tomato-white-bean topping and a cool basil olive yogurt. It feels like a cafe plate, but it is built from pantry-friendly ingredients and works beautifully for a bright vegetarian dinner. Yield: 4 servings Time: about 45 minutes, plus chilling Ingredients For the polenta cakes: - 900 ml vegetable stock or water - 180 g quick-cook polenta - 35 g finely grated parmesan or vegetarian hard cheese - 25 g butter or olive oil - 1/2 tsp fine salt, plus more to taste - 1 tbsp olive oil, for the tray - 2 tbsp olive oil, for frying For the tomato white beans: - 1 tbsp olive oil - 2 garlic cloves, finely grated or minced - 300 g cherry tomatoes, halved - 1 x 400 g tin cannellini or butter beans, drained and rinsed - 1 tsp red wine vinegar or lemon juice - 1/2 tsp smoked paprika - A small handful of basil, torn - Black pepper and salt For the basil olive yogurt: - 180 g Greek yogurt - 35 g green olives, finely chopped - 1 tbsp lemon juice - 1 tsp lemon zest - 2 tbsp chopped basil - 1 small garlic clove, grated - 1 tbsp olive oil Method 1. Cook the polenta. Bring the stock to a lively simmer in a medium pan. Whisk in the polenta gradually so it does not clump. Cook, stirring often, until very thick and pulling away from the sides of the pan. Stir in parmesan, butter and salt. It should taste well seasoned because the cakes are the base of the dish. 2. Chill and cut. Oil a small tray or dish, scrape in the hot polenta and smooth it to about 2 cm thick. Cool for 10 minutes, then chill until firm. Cut into rounds, squares or rough wedges. Pat the pieces dry if the surface feels damp. 3. Crisp the cakes. Heat olive oil in a wide non-stick or well-seasoned frying pan over medium-high heat. Fry the polenta pieces for 3-4 minutes per side, until the edges are deeply golden and crisp. Turn gently with a thin spatula and keep warm on a tray. 4. Make the tomato beans. In another pan, warm olive oil and garlic for 30 seconds. Add the tomatoes, white beans, vinegar or lemon juice, smoked paprika, salt and pepper. Cook for 6-8 minutes, until the tomatoes slump and their juices coat the beans. Fold in basil at the end so it stays fresh. 5. Mix the yogurt. Stir together Greek yogurt, olives, lemon juice, lemon zest, basil, garlic and olive oil. Taste for salt and lemon. The sauce should be cool, herby and slightly briny. 6. Serve. Spoon tomato beans onto warm plates, add the crisp polenta cakes and finish with basil olive yogurt. Add extra basil, black pepper and a little olive oil if you like. 🫒 Serving notes: - Add rocket, cucumber salad or roasted peppers on the side. - For extra protein, top with a jammy egg or grilled halloumi. - To make ahead, cook and chill the polenta up to 2 days ahead, then cut and fry just before serving. - Leftover cakes reheat best in a hot pan, oven or air fryer so the edges crisp again. Save this one for a cozy vegetarian plate with crunch, creaminess and plenty of tomato brightness. 🌿 Tasteloom.club - easy recipes for everyday cravings