Creamy Polenta Stacks with Roasted Tomato Red Bean Ragout and Olive Gremolata

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray and place the cherry tomatoes on it with 1 tablespoon olive oil, a pinch of the salt, and the black pepper. Roast for 20 minutes, until blistered and juicy.

2. 2

   Meanwhile, bring the water to a boil in a medium saucepan. Add 1/2 teaspoon salt and slowly rain in the polenta, whisking constantly. Cook over low heat for 5 minutes, or according to package directions, until thickened. Stir in the nutritional yeast and 1 tablespoon olive oil.

3. 3

   Spread the hot polenta into a small dish or tray in a layer about 2 cm / 3/4 inch thick. Let it cool for 15 minutes so it firms up.

4. 4

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion, fennel, and half of the chopped garlic. Cook for 8 minutes, stirring, until the vegetables are tender and lightly golden.

5. 5

   Add the smoked paprika and dried oregano. Cook for 30 seconds. Stir in the cooked red beans, tomato purée, balsamic vinegar, and the roasted tomatoes with their juices. Add the remaining 1/2 teaspoon salt and cook over medium-low heat for 10 minutes until thick and silky.

6. 6

   In a small bowl, mix the green olives, fresh parsley, lemon zest, 1 tablespoon lemon juice, the remaining chopped garlic, and the last tablespoon of olive oil to make the gremolata.

7. 7

   Unmold or turn out the firm polenta and cut into 8 equal rounds or squares. Place them on a lightly oiled tray and bake at 220 °C / 425 °F for 10 minutes, flipping halfway, until golden on the outside.

8. 8

   Serve two pieces of polenta per plate, spoon the hot red bean ragout over the top, and finish with the olive gremolata.