For a vegetarian dish with a difference, try this hearty bean hotpot served on creamy gorgonzola polenta.
- 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.
- Meanwhile, heat vegetable oil in a small saucepan over high heat. Cook sage leaves for 5 seconds or until crisp. Drain on paper towel.
- 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.
- Serve hot pot with polenta and top with crispy sage leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set