Soft polenta with braised capsicums and borlotti beans

Instructions

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.