Broiled Polenta With Festive Bean Salad

• 1/2 cup vegetable stock
• 1 cup instant polenta
• 1/3 cup finely grated Parmesan cheese
• 4 oz green beans, trimmed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 4 oz cherry tomatoes, halved
• 1/4 cup coarsely chopped cilantro
• 2 tbsp vegetable or olive oil
• 1 tbsp lime or lemon juice
• None None Vegetable oil, to brush

1. Line an 8 inch square baking pan with foil.
2. Bring stock to a boil in a medium saucepan on medium heat. Gradually add polenta to stock, stirring continuously. Cook, stirring, 3-5 mins or until quite thick. Stir in Parmesan cheese. Spread mixture into prepared pan; smooth surface with a spatula. Cool slightly. Cover with plastic wrap. Refrigerate 1 hour, until firm.
3. Bring a small saucepan of water to a boil. Cook green beans 2 mins. Drain; refresh in iced water. Drain; cut in half. Mix green beans, kidney beans, onion, tomato and cilantro in a large bowl. Add oil and lime juice.
4. Preheat the broiler to high. Unmold polenta onto a cutting board; peel off foil. Cut into squares and place on a foil-lined baking sheet. Brush with oil. Broil 1-2 mins each side, or until golden brown and heated. Serve polenta topped with bean salad.

vegetable stock, instant polenta, parmesan cheese, green beans, red kidney beans, red onion, cherry tomatoes, cilantro, vegetable, lime, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/22214 (may not work)