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How to make Bean hotpot with polenta

Yield = 4
Prep time: 0:15
Cook time: 1:10
Total time: 1:25

Ingredients

  • 1 1/2 tablespoons 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
  • 400g can diced tomatoes
  • 1.250L (5 cups) Massel chicken style liquid stock
  • 1/3 cup vegetable oil
  • 12 sage leaves
  • 1 cup polenta
  • 80g gorgonzola, finely chopped

Method

  • Step 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 Massel Liquid Stock Chicken Style. Bring to the boil over high heat. Reduce heat to medium low and simmer, covered, for 1 hour.
  • Step 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.
  • Step 3 Place remaining Massel Liquid Stock Chicken Style 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.
  • Step 4 Serve hot pot with polenta and top with crispy sage leaves.