Author Notes
Please do excuse my photography.
Vegetables and beans with a polenta and parmesan crust
The beans could probably be replaced with ground beef, or any proteiny-thing of your choosing. The vegetables I've listed are just suggestions; this recipe is probably a reasonable way to use up any leftover, slightly-wilting vegetables. The polenta could also be replaced with mashed potato.
This is my first submission - so bear with me... —Louisa M
Ingredients
- The Filling (just suggestions)
-
1
small zucchini
-
1
onion
-
3/4 can
beans (I used lima beans)
-
1 - 2
large mushrooms
-
1/2
a bell pepper
-
4-6 tablespoons
tomato sauce/passata/chopped tinned tomatoes
-
1 - 1.5 teaspoons
balsamic vinegar
-
Pinch
oregano, salt, pepper, chilli flakes...
- Polenta Topping
-
3/4 cup
polenta
-
boiling water
-
Pinch
salt (generous) and pepper
-
2-3 tablespoons
grated parmesan, plus extra for sprinkling on top
Directions
-
Preheat your grill to a medium setting. Chop whatever vegetables you're using into small chunks and fry at a fairly low temperature until they brown ever so slightly and get softer. Add the tomato sauce, balsamic and the beans and stir to combine then spoon it into your baking dish.
-
Put the polenta and salt in a saucepan and add enough boiling water to cover it. Stir it over a medium temperature, adding more water if necessary, until it is cooked (I'm assuming cooking times vary for different brands but mine took about 5 minutes). Turn off the heat and stir in the parmesan. Spoon and smooth the polenta on top of the vegetables and top with more parmesan. Put it under the grill until it gets slightly browned and crispy on top.
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