Polenta with Mediterranean Spiced Zucchini, Red Beans and Tomatoe Passata
Mix zucchini, a diced red onion, sweet corn, kidney beens with Italian herbs, and pair the veggies with creamy polenta for a delicious yet fool-proof dish.
Servings: 4
Equipment
- You'll need a whisk.
Ingredients
For the polenta
- 1 l water
- 3 scant teaspoon salt
- 300 g grainy instant polenta
For the veggies
- 600 g zucchini about 3 medium zucchini
- 200-250 g of sweet corn 1 tin/jar, or use frozen corn
- 200-250 g red kidney beans 1 tin/jar
- 1 red onion
- 3 tbs olive oil
- 300 ml tomato passata or 1 tin of chopped tomatoes
- 1 tablespoon tomato paste
- 2 small dried red chili peppers or ½ fresh red chili pepper, seeds removed, flaked
- 1 bunch of mixed Italian herbs e.g., basil, thyme, oregano, parsley, chopped
- Salt
- Pepper
Instructions
- For the polenta, bring the water to a boil and reduce the heat to a minimum. Dissolve the salt in the water. Pour the polenta into the water while whisking continuously until the polenta starts to thicken (approx. 5 minutes). Whisk until the polenta gets too thick to stir, then put a lid on and set aside.
- For the veggies, cut off the top and bottom of the zucchini, and cut them into bite-size pieces.
- Drain the corn if you're using canned corn.
- Drain the kidney beans. Keep the bean brine for use as aquafaba in other recipes.
- Peel the onion, chop it, and saute it in the olive oil until it turns translucent.
- Add the zucchini to the onion and fry on medium heat for a couple of minutes. Add all the other ingredients and let simmer on medium heat until the zucchini is soft. Taste test and add salt and pepper if needed.
- Serve the veggie with the polenta.