Soft polenta with braised capsicums and borlotti beans

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 tablespoon olive oil
  
• 1 large red onion, diced
  
• 2 celery stalks, diced
  
• 3 cloves garlic, thinly sliced
  
• 2 large red capsicums, cut into 1.5cm pieces
  
• 2 courgettezucchiniXszucchini, summer squashX, cut into 1.5cm pieces
  
• 400g can borlotti beans, rinsed, drained
  
• 400g can cherry tomatoes
  
• cracked black pepper
  
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra to garnish
  
• 2 cups reduced-fat milk
  
• 1 cup instant polenta

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Instructions

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1. In a large heavy-based saucepan, heat olive oil over medium. Add onion, celery and garlic and cook, stirring, for about 5 minutes, or until softened. Add capsicum and courgettes and cook, stirring occasionally, for 5 minutes, or until almost tender.
2. Add borlotti beans and cherry tomatoes. Simmer for 10 minutes, or until thick. Season with cracked black pepper and stir through parsley.
3. Meanwhile, in a large saucepan, bring milk and 3 cups cold water to the boil over a medium-high heat. Reduce heat to low and gradually stir in polenta. Cook, stirring, for 6–8 minutes, or until the polenta is creamy. Season with cracked black pepper.
4. Serve the polenta topped with braised vegetables and scatter with extra parsley leaves.

Nutrition info (per serve)

Calories 323 cal

Kilojoules 1350 kJ

Total fat 5 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Apr 2018

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