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
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.