500 ml chicken stock
½ cup fine polenta
1 tbsp unsalted butter
100 g soft goat's cheese, crumbled
½ bunch thyme, leaves picked
1 pinch chilli powder
Salt and pepper, to season
¼ cup extra virgin olive oil, plus extra to grease
400 g canned butter beans, rinsed, drained
2 cloves garlic, minced
juice of 2 small lemons
2 tbsp tahini
2 cups mixed tomatoes (heirloom and cherry)
12 small zucchini, halved lengthways, flowers reserved, stamen removed
½ bunch basil, leaves picked
- Bring stock to a simmer in a saucepan over a medium heat. Sprinkle in polenta. Bring to the boil, stirring constantly, until thickened.Mix in butter, cheese, thyme and chilli. Season. Set aside for 10 minutes to cool. Grease a 24cm-dia. pie dish with oil. Spread polenta mixture over base and up sides. Set aside until firm.
- Combine beans with 2 tbsp of the oil, garlic, juice and tahini in a bowl. Crush beans with a large spoon. Season with salt.
- Toss tomatoes and zucchini in remaining oil. On barbecue, put an old metal cake rack over flame on high. Grill veg on rack over flames until skins split. Set aside.
- Spread bean mixture over polenta. To serve, top with veg, reserved flowers and basil.