Ingredients
Polenta croutons
Method
White bean soup with polenta croutons
1.Heat oil in large saucepan; cook leek and garlic, stirring, about 10 minutes or until leek is soft. Add celery; cook, stirring, 2 minutes.
2.Stir in stock, vinegar and half of the beans; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3.Blend or process bean mixture, in batches, until smooth. Return bean mixture to cleaned pan.
4.Add remaining beans, cream and thyme to pan; stir over heat until soup is hot.
5.Meanwhile, make polenta croutons as recipe directs. (See below)
6.Just before serving, ladle soup into serving bowls; top with polenta croutons.
Polenta croutons
7.Grease 8cm x 26cm bar pan; line base and sides with baking paper.
8.Bring the water to a boil in medium saucepan. Gradually stir in polenta; cook, stirring, over low heat about 5 minutes or until mixture is thick.
9.Stir in cheese and chilli; spread polenta in prepared pan. Cover; refrigerate 3 hours or overnight.
10.Turn polenta onto board. Cut into 1cm slices; cut each slice into two triangles. Cook polenta pieces, in batches, on heated oiled grill plate (or grill or barbecue) until browned; drain on absorbent paper.
