Ingredients
Method
1.
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.
2.
Combine beans with 2 Tbsp of the oil, garlic, juice and tahini in a bowl. Crush beans with a large spoon. Season with salt.
3.
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.
4.
Spread bean mixture over polenta. To serve, top with veg, reserved flowers and basil.