Bean and vegetable stir-fry with polenta

Recipe from: 1/25/1996 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • POLENTA
  • 250
    ml
    mealie meal
  • 2
    ml
    salt
  • herbed Parmesan cheese for sprinkling
  • 45
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 1
    large onion, coarsely chopped
  • 1
    stalk celery, sliced into rings
  • 250
    ml
    fresh button mushrooms, halved
  • 200
    g
    courgettes, sliced into 1 cm-thick slices and halved
  • 190
    ml
    dry white wine
  • 425
    g
    red kidney beans, drained
  • 3
    tomatoes, skinned and cut into pieces
  • 30
    ml
    fresh thyme, chopped
  • 30
    ml
    fresh rosemary, chopped
  • 150
    ml
    tomato purée
  • salt and freshly ground black pepper to taste
 

Method

 
Preheat the oven to 200 ºC (400 ° F). Spray a 22 cm square baking sheet with non-stick spray. In a saucepan, mix the mealie meal and salt with 450 ml (1 4/5 c) water. Bring to the boil, stirring continuously. Turn into the prepared baking sheet and spread evenly. Sprinkle with the Parmesan cheese and cover with aluminium foil. Bake for 1 hour. Turn out onto a wire rack and cool slightly. Cut into squares or triangles before the polenta is completely cold. Heat the oil in a large pan and sauté the garlic, onion and celery until glossy. Add the mushrooms and courgettes and stir-fry until pale brown. Add the white wine and boil rapidly. Reduce the heat. Add the remaining ingredients and simmer for a few minutes until the mixture is no longer watery. Serve with the polenta. Serves 4-6.
 

Read more on: starch  |  bake
 

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