Polenta Fingers With Beans and Tomatoes

• 7 12 cups milk, and water, mixed (3 pints)
• 2 teaspoons salt
• 1 12 cups polenta (10 oz)
• 2 tablespoons butter, plus extra for spreading
• 2 ounces parmesan cheese, freshly grated
• ground black pepper
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• grated nutmeg, to taste
• 1 (14 ounce) can chopped tomatoes
• salt & fresh ground pepper
• 1 pinch dried sage
• 8 ounces frozen broad beans

1. In a large saucepan, bring the milk/water mixture to a boil; using a wooden spoon, stir the salt and polenta into the boiling liquid in a steady stream, stirring constantly until the mixture has thickened.
2. Lower the heat and simmer for about 20 minutes, stirring frequently; add the butter, cheese and seasoning.
3. Lightly grease a shallow roasting pan and pour in the polenta mixture; cool, then chill overnight.
4. To make the sauce, fry the onion and garlic in oil for 5 minutes, then add the tomatoes, seasoning and sage; cook for 10 minutes, stir in the broad beans and cook for another 5 minutes.
5. Turn out the polenta and cut into fingers; grill both sides until brown and crisp; spread with a little butter and serve with the tomato beany sauce.

milk, salt, polenta, butter, parmesan cheese, ground black pepper, onion, garlic, olive oil, nutmeg, tomatoes, salt, sage, frozen broad beans

Taken from www.food.com/recipe/polenta-fingers-with-beans-and-tomatoes-135815 (may not work)