1. In a large saucepan, bring the milk/water mixture to a boil; using a wooden spoon, stir the salt and polenta into the boiling liquid in a steady stream, stirring constantly until the mixture has thickened. 2. Lower the heat and simmer for about 20 minutes, stirring frequently; add the butter, cheese and seasoning. 3. Lightly grease a shallow roasting pan and pour in the polenta mixture; cool, then chill overnight. 4. To make the sauce, fry the onion and garlic in oil for 5 minutes, then add the tomatoes, seasoning and sage; cook for 10 minutes, stir in the broad beans and cook for another 5 minutes. 5. Turn out the polenta and cut into fingers; grill both sides until brown and crisp; spread with a little butter and serve with the tomato beany sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
