Polenta Feast with Roast Vegetables and Bean Cream

Ingredients by component

Crisp polenta rounds

• 160 g instant polenta
• 650 ml unsalted vegetable stock
• 20 ml olive oil
• 3 g salt

Roasted zucchini and peppers

• 300 g zucchini
• 250 g red bell pepper
• 15 ml olive oil
• 2 g salt

White bean cream

• 400 g cooked white beans
• 80 ml unsalted vegetable stock
• 20 ml olive oil
• 15 ml lemon juice
• 2 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.
3. Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.
4. Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.
5. Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.
6. Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.
7. White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.
8. White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.
9. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.