Tasty vege hotpot
Reviewed by our expert panelServes: 1
Time to make: 30 mins
Total cost: $3.90 / $3.90 per serve
(at time of publication)
Ingredients
- 1 ½ cups water
- ¼ cup instant polenta
- Tuscan seasoning*
- olive spray oil
- ½ small onion, finely chopped
- ½ x 400g can chickpeas, drained, rinsed
- ½ x 400g can chopped tomatoes with herbs*
- ½ cup Chargrilled vegetables
- 1 tablespoon roughly torn fresh basil
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Instructions
1 Heat water in a pan to boiling point. Gradually stir in polenta with a sprinkling of seasoning. Cook until slightly thickened. Cool for 5 minutes.
2 Spoon polenta onto a lightly greased baking tray. Form into a round. Leave to set. Cut in triangles and grill for 5 minutes or until firm.
3 Spray a non-stick frying pan with oil. Cook onion until softened. Add chickpeas, tomatoes and chargrilled vegetables. Heat through.
4 Sprinkle hotpot mix with basil. Serve with polenta triangles on the side.
HFG tip
This quick and hearty, little-effort hotpot is a great dinner choice when you want minimal hands-on cooking time.
Nutrition Info (per serve)
-
Calories 370cal
-
Kilojoules 1550kJ
-
Protein 15g
-
Total fat 14g
-
–Saturated fat 2g
-
Carbohydrates 70g
-
–Sugars 20g
-
Dietary fibre 13g
-
Sodium 670mg
-
Calcium 115mg
-
Iron 4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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