Crispy Polenta Mille-Feuille with Rosemary White Beans, Roasted Tomatoes, and Basil Lemon Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray and a small square pan or container with parchment paper, or lightly grease the pan with a little olive oil.

2. 2

   Bring 750 ml (3 cups) of water and 4 g (3/4 tsp) salt to a boil. Lower the heat, slowly whisk in the polenta, and cook for 4 to 5 minutes, stirring constantly, until thick and smooth. Stir in 15 ml (1 tbsp) olive oil.

3. 3

   Spread the hot polenta into the prepared pan in an even layer about 1.5 cm / 1/2 inch thick. Smooth the top and let it cool for 20 minutes, until firm.

4. 4

   While the polenta cools, toss the cherry tomatoes with 15 ml (1 tbsp) olive oil, the balsamic vinegar, 1 g (1/4 tsp) salt, and a pinch of black pepper. Place them on the tray and roast at 220 °C / 425 °F for 18 to 20 minutes, until tender and lightly caramelized.

5. 5

   Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Add 6 g (2 cloves) garlic and the fresh rosemary, and cook 1 minute more.

6. 6

   Add the white beans, 60 ml (1/4 cup) water, 2 g (1/2 tsp) salt, and black pepper to taste. Cook for 6 to 8 minutes over medium-low heat, lightly mashing some of the beans with a spoon for a creamy texture. Keep warm.

7. 7

   For the cream, place the soaked cashews, fresh basil, 3 g (1 clove) garlic, lemon zest, 30 ml (2 tbsp) lemon juice, nutritional yeast, 80 ml (1/3 cup) cold water, 1 g (1/4 tsp) salt, and a pinch of black pepper in a blender. Blend until completely smooth and silky.

8. 8

   Unmold the firm polenta and cut it into 8 equal rectangles or squares. Heat a large nonstick skillet and sear the pieces, using the remaining oil if needed, for 3 to 4 minutes per side until golden and crisp.

9. 9

   Assemble each serving by placing one piece of polenta on the plate, a generous spoonful of rosemary white beans, some roasted tomatoes, and a little basil lemon cream. Repeat with another layer of polenta, beans, tomatoes, and cream to form a two-tier mille-feuille.

10. 10

    Finish with a little extra black pepper and serve immediately while the polenta stays crisp and the beans are hot.