Vegie pies with polenta
(at time of publication)
Step 1 Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and capsicum for 5–7 minutes, until they start to soften. Add oregano, garlic and chilli flakes. Cook, stirring, about 1 minute, until fragrant.
Step 2 Add tomato paste, tomatoes and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes, until vegetables are cooked through and sauce thickens. Add basil, spinach and beans. Cook, stirring, about 1 minute, until heated through.
Step 3 Meanwhile, combine milk and 1 cup cold water in a medium saucepan. Bring to the boil over medium-high heat. Slowly pour in polenta, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 2 minutes, until thickened. Remove from heat and stir in lemon zest. Stand for 2 minutes, until thickened slightly.
Step 4 Preheat grill to high. Spoon bean mixture into 4 x 2 cup-capacity ovenproof dishes (or an 8 cup-capacity ovenproof dish). Top with polenta and sprinkle with cheese. Grill for 5 minutes, until cheese melts and starts to brown. Serve with green salad.
You can replace the borlotti beans with any canned beans, such as kidney, mixed or cannellini beans, or use brown lentils.
About this Recipe
- 2 teaspoons olive oil
- 1 brown onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, trimmed, chopped
- 1 red capsicum, chopped
- 1 teaspoon dried oregano
- 2 cloves garlic, crushed
- pinch dried chilli flakes
- 1/4 cup no-added-salt tomato paste
- 400g can no-added-salt diced tomatoes
- 1/3 cup chopped fresh basil
- 75g baby spinach leaves
- 400g can borlotti beans, rinsed
- 2 cups skim milk
- 3/4 cup instant polenta
- 1 teaspoon finely grated lemon zest
- 1/4 cup grated parmesan
- large green salad, to serve
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified