Green Bean Polenta Bruschetta - cooking recipe

Ingredients

2 None vegetable bouillon cubes, crumbled
1 cup polenta
3/4 cup freshly grated Parmesan cheese
None None Vegetable oil, to shallow-fry
12 oz green beans, halved diagonally
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic, crushed
1/2 None red onion, thinly sliced
7 oz feta cheese, crumbled

Preparation

Grease a foil-lined 8 inch square baking pan, with foil extending at 2 opposite sides for handles.
Place crumbled bouillon cubes and 4 cups water in a saucepan on medium heat. Bring to a simmer. Slowly whisk in polenta, in a thin steady stream, until well blended. Whisk and cook 5 mins, or until polenta is thick and comes away from side of pan. Stir in Parmesan cheese. Spread polenta in prepared pan. Cool to room temperature. Cover.
Refrigerate 3 hours or overnight until cold. Remove polenta from pan. Cut into 6 pieces.
Heat vegetable oil in a heavy-bottomed skillet on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry polenta, in batches, 3 mins or until lightly golden and crisp. Drain on paper towels.
Boil, steam or microwave green beans until just tender. Toss beans with onion and feta. Whisk olive oil, juice and garlic in a small bowl. Arrange polenta on a serving plate. Top with green bean mixture. Serve drizzled with dressing.