Bean hotpot with polenta

Recipes / Vegetarian

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

Recipe «Bean hotpot with polenta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp 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 Massel chicken style liquid stock , 1/3 cup vegetable oil, 12 sage leaves, 1 cup polenta, 80g gorgonzola, finely chopped.

Ingredients:

  • 1 1/2 tbsp 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 Massel chicken style liquid stock 
  • 1/3 cup vegetable oil 
  • 12 sage leaves 
  • 1 cup polenta 
  • 80g gorgonzola, finely chopped 

Instructions

  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.