Baked Beans Over Polenta - cooking recipe

Ingredients

1/2 cup mixed dried beans (navy, pinto, red kidney)
1 None smoked ham hock, cut into pieces
2 tsp olive oil
1 None onion, finely chopped
1 clove garlic, crushed
1 (14 oz can) diced tomatoes
1 (14 oz) can pureed tomatoes
2 tbsp maple syrup
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
3 tbsp butter
1/2 tsp salt
1 cup polenta
1 cup hot vegetable stock
1 cup milk

Preparation

Place beans in a bowl. Cover with cold water. Soak overnight. Drain.
Pour beans into a large saucepan with ham hock. Cover with water. Bring to a boil on high. Reduce heat to low and simmer, covered, for 1 hour. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid.
Heat oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir in reserved cooking liquid, diced tomatoes, pureed tomatoes, maple syrup, Worcestershire sauce and mustard.
Cut meat from hock and finely shred. Add to pan with beans. Simmer for 30 mins, or until liquid is thick and beans are tender. Season to taste.
Meanwhile, in a small saucepan, bring butter, salt and 3 cups of water to the boil. Stir in polenta and return to boil. Reduce to a low simmer, stirring, for 5-10 mins, until very thick. Add stock. Simmer, stirring, for 6-8 mins, until liquid is almost absorbed. Stir in milk and cook for 20-30 minutes. Serve with beans.