Polenta with Mushrooms, Beans and Tomato

Crumble mushrooms between fingers finely and cook with the broth in a pot. Stir in cornmeal and let cook for about 10 minutes on low heat. Meanwhile, peel onion, cut in half and cut into small dice.

Remove pot from heat and let the broth cool 5-8 minutes. Turn out onto a work board and spread with a spatula to a depth as thick as your thumb. Let cool another 10 minutes.

While the polenta cools, rinse beans, clean and cut diagonally into thin pieces. Rinse thyme and shake dry. Coarsely chop almonds in a mini food processor.

Cut the polenta into strips about 2.5 cm wide and 5-6 cm long (approximately 1 x 2 1/2 inches).

Heat 1 tablespoon canola oil in a pot and sauté the diced onion until translucent. Add beans, thyme and 50 ml (approximately 3 1/2 tablespoons) of water. Add salt and pepper, cover and cook for about 15 minutes over low heat, stirring occasionally and adding some water if needed.

Heat the remaining oil in a large non-stick pan. Fry the polenta strips over medium heat until crispy and brown on both sides, about 8 minutes.