Roman polenta with vegetable ragu

Ingredients

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

Units: Metric Imperial (US)

Measurements explained

• 2 cups 2cm-cubed pumpkin
  
• 2 cups small cauliflower florets
  
• spray oil
  
• 1 onion, sliced
  
• 1 cup thinly sliced mushrooms
  
• 2 cups frozen broad beansfavaX, podded and peeled
  
• 400g can crushed tomatoes
  
• 2 cups roughly chopped spinach or silver beet
  
• 2 cups instant polenta
  
• ¼ cup grated parmesan, plus 2 extra tablespoons
  
• 3 tablespoons light sour cream
  
• 2 tablespoons sliced toasted almonds, to garnish (optional)

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Instructions

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1. Bring a large pot of water to the boil. Add pumpkin and cauliflower and cook for 5 minutes. Strain, reserving 1 litre of liquid, and set aside.
2. Spray a heavy-based fry pan with oil and set over a medium heat. Add onion and cook, stirring, for 5 minutes, until soft but not browned.
3. Add mushrooms and cook for 5 minutes, stirring occasionally. Add beans, tomatoes, cauliflower, pumpkin and spinach and cook for 5 minutes, stirring occasionally. Season with pinch of salt and black pepper. Remove from heat and set aside.
4. Meanwhile, in the large pot, bring reserved cooking water back to boil. Reduce heat and whisk in a thin stream of polenta. Stir well for 1 minute or until polenta reaches a pourable porridge consistency. Stir in 1/4 cup parmesan, 1/4 teaspoon salt and sour cream.
5. Pour polenta over a large wooden board, top with ragu and garnish with remaining parmesan and almonds (if using). To serve, divide among four plates.

Variations

Make it vegan: Use a vegan parmesan alternative and omit sour cream.

Nutrition info (per serve)

Calories 452 cal

Kilojoules 1900 kJ

Total fat 10 g

Saturated fat 3 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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