Tasty vege hotpot

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 1

Time to make: 30 mins

Ingredients

1 ½ cups water
¼ cup instant polenta
Tuscan seasoning*
olive spray oil
½ small onion, finely chopped
½ x 400g can chickpeagarbanzoXsgarbanzosX, 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.

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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.

This quick and hearty, little-effort hotpot is a great dinner choice when you want minimal hands-on cooking time.

Calories 370 cal

Kilojoules 1550 kJ

Protein 15 g

Total fat 14 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 20 g

Dietary fibre 13 g

Sodium 670 mg

Calcium 115 mg

Iron 4 mg

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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