Golden Corn Polenta Wedges with Tomato Herb Beans

Golden Corn Polenta Wedges with Tomato Herb Beans 🌽🍅 Crisp baked polenta wedges with creamy centres, glossy tomato herb beans and a cool basil-lemon yogurt spooned over the top. It is simple pantry comfort, but the plate still feels bright, fresh and a little special. Yield: 4 servings Time: about 55 minutes, plus 30 minutes chilling Ingredients: For the polenta wedges: • 1 cup quick-cook polenta or fine cornmeal • 3 cups vegetable stock or water • 1/2 cup sweetcorn kernels • 1/3 cup finely grated parmesan or mature cheddar • 1 tbsp olive oil, plus more for brushing • 1/2 tsp fine salt • Black pepper For the tomato herb beans: • 1 tbsp olive oil • 2 garlic cloves, finely sliced • 2 cups cherry tomatoes, halved • 1 tbsp tomato paste • 1 can white beans, rinsed and drained • 1/2 tsp smoked paprika • 1/3 cup water or stock • 2 tbsp chopped basil • 1 tsp lemon juice • Salt and black pepper For the basil yogurt: • 3/4 cup thick plain yogurt • 1 tbsp lemon juice • 1 tbsp finely chopped basil • 1 small grated garlic clove, optional • Pinch of salt Method: 1. Line a small tray or dish with baking paper. Bring the stock or water to a simmer with the salt. Whisk in the polenta gradually so it does not clump. 2. Cook, stirring often, until thick and creamy. This usually takes 4-6 minutes for quick polenta, or longer if your packet says so. Stir in sweetcorn, parmesan, olive oil and black pepper. 3. Scrape the polenta into the lined tray and spread it about 2 cm thick. Smooth the top, cool slightly, then chill for at least 30 minutes until firm enough to slice. 4. Heat the oven to 220 C / 425 F. Cut the chilled polenta into wedges. Place on a lined baking tray, brush both sides lightly with olive oil and bake for 22-28 minutes, turning once, until the edges are crisp and golden. 5. Meanwhile, make the beans. Warm olive oil in a pan, add garlic and cook for 30 seconds. Add tomatoes, tomato paste, smoked paprika, salt and pepper. Cook until the tomatoes collapse and turn glossy. 6. Stir in the white beans and water or stock. Simmer for 6-8 minutes until saucy but not watery. Finish with basil and lemon juice. 7. Mix yogurt with lemon, basil, optional garlic and salt. Taste and adjust so it feels bright and cool. 8. Serve the hot polenta wedges with the tomato herb beans and basil yogurt. Add extra basil, lemon zest or a little chili oil if you like heat. ✨ Serving and storage tips: • Chill the polenta up to 24 hours ahead. • Re-crisp leftover wedges in a hot oven or skillet. • The tomato beans also work over toast, pasta or roasted potatoes. Save this for a golden vegetarian dinner that uses simple ingredients beautifully. Tasteloom.club - easy recipes for everyday cravings