TOMATO AND GREEN BEAN SALAD

Preparation Method :

• Heat the water in a saucepan to a gentle simmer. Add the polenta and beat well for 1-2 minutes until it is a smooth paste.
• Turn the heat down and continue to cook the polenta until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top; it needs to cook in this way for 6-8 minutes.
• When the polenta is thick and cooked, add the butter and season with salt and pepper.
• Mix well. Place the polenta on a cutting board, roll out to 2 inch thick, and leave to set for 5 minutes.
• Thinly slice or crumble the goat cheese and arrange it on the polenta, then cut the polenta into bars or wedges.
• Place the polenta under a preheated broiler and cook until the cheese has melted and starts to bubble.
• Put the radicchio leaves and the arugula into a bowl. Add the oil and vinegar, and season with salt and pepper, then toss the leaves until coated.
• Arrange the salad leaves on individual plates and place the polenta bars or wedges on top.