Braised vegetables with soft polenta
1 medium, thinly sliced
2 clove(s), thinly sliced
3 individual, trimmed, thinly sliced
1 large, coarsely chopped
2 medium, trimmed, cut into 2cm pieces
¼ cup(s), 60ml
500 g, halved
4 cup(s), 1L
1 cup(s), (170g), instant
shaved parmesan cheese
- 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.
- 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.
- 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.
- Serve the polenta topped with the braised vegetables and sprinkled with basil, remaining parmesan and freshly ground black pepper.