Bean hotpot with polenta
1h 40m·Italian
Bean hotpot with polenta
Ingredients
Hotpot
- 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
- Mutti Polpa Finely Chopped Tomatoes 400g
- 1.250L (5 cups) chicken stock
Polenta & Garnish
- 1/3 cup vegetable oil
- 12 sage leaves
- 1 cup polenta
- 80g gorgonzola, finely chopped
Instructions
4 steps
- 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 chicken stock. Bring to the boil over high heat. Reduce heat to medium low and simmer, covered, for 1 hour.
70 min - 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.
5 min - 3
Place remaining chicken stock 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.
10 min - 4
Serve hot pot with polenta and top with crispy sage leaves.
0
Hotpot
Garnish
Polenta
Assembly
Progress
0 / 4 steps
