Borlotti Beans And Rocket With Creamy Polenta - cooking recipe

Ingredients

2 tbsp olive oil
6 cloves garlic, crushed
1/4 cup chopped flat leaf parsley
1 tbsp chopped sage
1 None birdseye chili pepper, thinly sliced
2 cans (15 oz each) pink beans or kidney beans, drained and rinsed
1 cup instant polenta
1 1/4 cups grated Parmesan cheese
6 tbsp (3/4 stick) butter, cubed
10 oz baby arugula leaves
None None Extra virgin olive oil, to serve
None None Fried sage, to serve
None None Shaved Parmesan cheese, to serve

Preparation

Heat olive oil in a large skillet on low heat. Cook garlic, parsley, sage and chili pepper for 2-3 mins, until fragrant. Add beans and 1/4 cup water and cook, stirring, for 3-5 mins, until heated through. Season to taste and keep warm.
Meanwhile, bring 4 cups salted water to a boil in a medium saucepan on high heat. Reduce heat to medium. Gradually add polenta in a thin, steady stream, whisking constantly, until smooth. Reduce heat to low. Cover and simmer for 5 mins, stirring occasionally, until mixture thickens.
Remove polenta from heat. Add Parmesan cheese and butter, and stir until smooth and combined. Season. Add arugula to bean mixture and stir to combine.
Spoon soft polenta onto plates Top with bean and arugula mixture. Top with a little extra virgin olive oil, fried sage and shaved Parmesan cheese.