Bean hotpot with polenta

For a vegetarian dish with a difference, try this hearty bean hotpot served on creamy gorgonzola polenta.

INGREDIENTS
1 1/2 tablespoons olive oil
1 brown onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, crushed
3 sage leaves, finely chopped
2 x 400g cans borlotti beans, rinsed, drained
400g can diced tomatoes

1.250L (5 cups) Massel chicken style liquid stock
1/3 cup vegetable oil
12 sage leaves
1 cup polenta
80g gorgonzola, finely chopped

METHOD

1. Heat olive oil in a large saucepan over medium heat. Cook onion, carrot, garlic and sage, stirring, for 10 minutes or until softened. Add beans, tomatoes and 1 cup Massel Liquid Stock Chicken Style. Bring to the boil over high heat. Reduce heat to medium low and simmer, covered, for 1 hour.
2. Meanwhile, heat vegetable oil in a small saucepan over high heat. Cook sage leaves for 5 seconds or until crisp. Drain on paper towel.
3. Place remaining Massel Liquid Stock Chicken Style in a medium saucepan. Bring to the boil over high heat. Slowly stir in polenta and cook, stirring, over medium-low heat, stirring, for 10 minutes or until tender and the polenta has thickened. Stir through gorgonzola until smooth.
4. Serve hot pot with polenta and top with crispy sage leaves.

Read More About This Recipe Click Here

Share this post