Slow Cooked Buttery Beans with Cheesy Polenta

Admittedly, the cooking time of this Summery dish makes it a bit of a weekend project, but it’s worth taking time over. Slow cooking the beans turns them silky and unctuous in the sauce and any leftovers can make a great selection on a small plates spread.

Ivy’s Reserve Vintage Cheddar does a similar job to parmesan in this polenta too, adding a deep richness and nutty character that holds the brightness of the beans and tomato sauce.

For the beans

30g Ivy’s Reserve salted butter

3 tbsps extra virgin olive oil, divided

2 onions, finely chopped

1 head garlic, cloves finely sliced

4 bay leaves

200g cherry tomatoes, roughly chopped

1 x 400g tin chopped tomatoes

500g green beans, trimmed

½ small bunch oregano, leaves picked

2 tsps red wine vinegar

Salt and pepper

For the polenta

500ml water

200ml whole milk

10g salt

175g polenta

150g Ivy’s Reserve Vintage Cheddar, grated, plus extra to serve

2 tbsps butter

Heat the butter and 1 tbsp oil in a large, deep saucepan, for which you have a lid, over a medium-high heat. Add the onions to the pan, along with a big pinch of salt. Cook until the onions are softened, about 10 minutes. Add the garlic and bay and continue to cook until immensely fragrant after about a minute. Stir in the chopped fresh tomatoes and cook until the tomatoes begin to break down.

Add the tinned tomatoes, and half fill the can with water. Swill it around to loosen the tomato stuck to the side. Pour the water into the pan, along with a big pinch of salt and the oregano.

Slice the beans in half to roughly 5cm angled pieces. Stir the beans and remaining oil into the tomato mixture and bring to a simmer. Turn the heat down to low and cook for 90 minutes, with the lid on, stirring occasionally.

For the polenta, combine the water, milk and salt in a large saucepan. Bring to the boil, then pour the polenta in a thin stream, whisking constantly so that no lumps appear. Cook over a low heat for 25- 30 minutes, until the polenta is thick and creamy, stirring regularly. If it becomes too stiff, switch to a wooden spoon. Remove from the heat and stir in the cheese, butter and black pepper.

Taste the beans – they should be silky, buttery and full flavoured throughout. Serve the polenta on warm plates, topped with the beans and an extra grating of cheddar.