Braised vegetables with soft polenta
11
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A mouth-watering combination of tender braised vegetables with a quick and easy polenta - the perfect comfort food.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), thinly sliced
Dried oregano
½ tsp
Celery
3 stick(s), trimmed, thinly sliced
Red capsicum
1 large, coarsely chopped
Zucchini
2 medium, trimmed, cut into 2cm pieces
Vegetable stock
¼ cup(s), 60ml
Cherry tomatoes
500 g, halved
Skim milk
4 cup(s), 1L
Polenta
1 cup(s), (170g), instant
Fresh basil
½ cup(s)
Shaved parmesan cheese
60 g
Instructions
1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic and oregano and cook, stirring, for 1 minute.
2
Add the celery, capsicum, zucchini and stock and bring to the boil. Reduce heat and simmer for 5 minutes. Add the tomatoes and simmer for 5 minutes or until the vegetables are tender.
3
Meanwhile, bring the milk to the boil in a large saucepan over medium-high heat. Gradually stir in the polenta. Reduce heat to low and cook, stirring, for 6–7 minutes or until thick. Remove from the heat and stir in ½ cup (40g) of the parmesan. Season with salt and freshly ground black pepper.
4
Serve the polenta topped with the braised vegetables and sprinkled with basil, remaining parmesan and freshly ground black pepper.
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