Sauce: Chop the onion and the garlic glove and gently brown them in a saucepan with EVO oil. Pour in the Tomato Puree and season with the minced sage, the rosemary and the chili pepper (optional). Add all the boiled beans and simmer for around 20-25 minutes.

Polenta: bring to boil the quantity of water suggested on the flour instructions. Add salt and drizzle Corn Flour over the water stirring with a wooden spoon for the required time.

Remove polenta from the heat and add Hoplà Veg&Bio Cooking Sauce, beans sauce and then place the mixture into a plum cake mould. Level the polenta with an oiled spoon.

Once the polenta is cold, cut it into cubes, place them on a tray previously covered with parchment paper and cook for 10 minutes at 200°C.

Vegan, Gluten-Free, Lactose-Free