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Veg hotpot with polenta

Serves 4

Prep Time 5 min

Cooking Time 25 min

Ingredients

  • 800ml reduced-salt vegetable stock
  • 200g instant polenta
  • 2tsp dried mixed herbs
  • Cooking oil spray
  • 2 large onions, finely chopped
  • 1 small aubergine, diced
  • 2 small red peppers, chopped
  • 2 small yellow peppers, chopped
  • 2 x 400g tins chickpeas in water, drained and rinsed
  • 2 x 400g tins chopped tomatoes with herbs
  • Fresh basil leaves, torn, to garnish

Method

  1. Put the stock in a pan and bring to the boil, then gradually stir in the polenta with the herbs and cook according to the pack instructions.
  2. Meanwhile, preheat the oven to 180°C/fan 160°C/gas 4. Spray a non-stick frying pan with a little oil and cook the onions for 5 min or until softened. Add the aubergine and peppers and cook for a further 5 min, then add the chickpeas and tomatoes and heat through. Transfer to a casserole, or 4 individual mini casseroles, if you prefer, and cook in the oven for 15 min.
  3. Garnish the hotpot with basil and serve with the polenta.

Nutrition per serving

Read more on how we calculate nutrition.
441 16.8g 6.3g 1.3g 13g 19.8g 1.6g 117mg 80.7g 3.7mg

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