Step 1Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion, celery and garlic, stirring, for about 5 minutes, or until softened. Add the red capsicum and the zucchini; cook, stirring mixture occasionally, for 5 minutes, or until it is almost tender.
Step 2Add the borlotti beans and cherry tomatoes. Simmer for 10 minutes, or until thick. Season with cracked black pepper and stir through the parsley.
Step 3Meanwhile, place milk and 3 cups of cold water in a large saucepan over medium-high heat and bring to the boil. Reduce the heat to low and gradually stir in polenta. Cook, stirring, for 6–8 minutes, or until the polenta is creamy. Season with cracked black pepper.
Step 4Serve the polenta topped with braised vegetables and scatter with extra parsley leaves.