Ingredients
500ml chicken stock
½ cup fine polenta
1 Tbsp unsalted butter
100g soft goat’s cheese, crumbled
½ bunch thyme, leaves picked
Pinch chilli powder
Sea-salt flakes and freshly ground black pepper, to season
¼ cup extra virgin olive oil, plus extra, to grease
400g can butter beans, rinsed, drained
2 cloves garlic, minced
Juice of 2 small lemons
2 Tbsp tahini
2 cups mixed heirloom and cherry tomatoes
12 baby zucchini, halved lengthways, flowers reserved, stamen removed
½ bunch basil, leaves picked
Method
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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.
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Combine beans with 2 Tbsp of the oil, garlic, juice and tahini in a bowl. Crush beans with a large spoon. Season with salt.
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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.
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Spread bean mixture over polenta. To serve, top with veg, reserved flowers and basil.
