This recipe is from Healthy Food Guide. It
turned out really well and leftover lunch tasted good too.
2 teaspoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, trimmed, chopped
1 red capsicum, chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
pinch dried chilli flakes
1/4 cup no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1⁄3 cup chopped fresh basil
75g fresh baby spinach
400g can borlotti beans, drained,
rinsed
2 cups trim milk
3/4 cup polenta
1 lemon, 1 teaspoon finely grated zest
1/4 cup grated parmesan cheese
Heat oil in a large saucepan over a
medium-high heat. Cook onion, carrots, celery and capsicum for 5-7 minutes
until vegetables start to soften. Add oregano, garlic and chilli flakes. Cook,
stirring, for about 1 minute until fragrant.
Add tomato paste, tomatoes and 1/2 cup
cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes until vegetables are
cooked through and sauce thickens. Add basil, spinach and beans. Cook,
stirring, for about 1 minute until heated through.
Meanwhile, combine milk and 1 cup cold
water in a medium-sized saucepan. Bring to the boil over a medium-high heat.
Slowly pour in polenta, stirring constantly. Reduce heat to medium-low. Cook, stirring,
for 2 minutes until thickened.
Remove from heat and stir in lemon zest.
Stand for 2 minutes until thickened slightly.
Preheat grill to high. Spoon bean
mixture into 4 x 2-cup-capacity ovenproof dishes (or an 8-cupcapacity ovenproof
dish). Top with polenta. Sprinkle with parmesan. Grill for 5 minutes until
cheese melts and starts to brown.