Cheesey polenta & green bean bites
- 2 tablespoons butter
- 2 tablespoons cornflour
- 1 cup milk (I use lactose-free)
- 1 1/2 cups grated cheese
- 2 cups polenta (320g)
- 3 1/2 cups boiling water
- 150g capsicum, diced
- 150g green beans, top & tailed & chopped
- handful of fresh basil, washed and torn
- pepper, to taste
- paprika, to sprinkle on top
Melt butter in a small saucepan over a medium heat. Stir in cornflour and cook for a couple of minutes. Gradually add the milk, stirring frequently to it catching on the bottom or lumps forming. Bring to sauce to simmer and cook until it starts to thicken. Stir through the cheese until the sauce is smooth.
In a large bowl, stir boiling water into polenta until there are no lumps. Add cheese sauce, beans and capsicum. Stir to combine. Season with cracked black pepper or cayenne, depending on your family’s tastes.