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Olive Polenta And Tomato Bean Ragout

Chef.Foodie's picture
Ingredients
  Vegetable stock 18 Fluid Ounce (500 Milliliter)
  Quick cook polenta 4 1⁄2 Ounce (125 Gram)
  Pitted black olives 2 Ounce, chopped (50 Gram)
  Olive oil 2 Tablespoon
  Onion 1 , sliced into thick wedges
  Garlic 1 Clove (5 gm), crushed
  Red pepper 1 , deseeded and sliced into thick wedges
  Canned cannellini beans 400 Gram, drained
  Plum tomatoes 4 , cut into wedges
  Sun dried tomato paste 2 Tablespoon
  Basil leaves 1⁄2 Bunch (50 gm), torn (Plus Whole Leaves, To Garnish)
  Vegetarian parmesan style cheese shavings 1⁄4 Cup (4 tbs) (To Serve)
Directions

1. Heat grill to high. Pour the stock into a pan, then bring to the boil. Sprinkle in the polenta, then cook for 2-3 mins, stirring constantly, until thickened. Stir in the olives and 1 tbsp of the oil, then season well. Spread out in a greased 17cm square cake tin, then set aside.
2. Heat remaining oil in a frying pan, then fry the onion for 2-3 mins until softened. Add the garlic and red pepper, then fry for a further 3-4 mins. Stir in the beans, plum tomatoes and sun-dried tomato paste. Bring to the boil, reduce the heat, then simmer for 5 mins until softened. Stir in some of the torn basil, then season.
3. Grill the polenta for 3-4 mins until lightly golden, then turn out of the tin and cut into 4 triangles. Arrange 2 triangles on each plate, then top with the ragout. Serve sprinkled with cheese and the whole basil leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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