Ingredients
- 5 cups water
- 2 tablespoon Gourmet Garden Garlic, Cold Blended Paste
- 37257 cups polenta
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 500 grams Mushrooms, sliced
- 2 x 410 grams cans diced tomatoes, undrained
- 420 grams can cannellini beans, drained
- 2 tablespoon Gourmet Garden Parsley, Lightly Dried
- 1 tablespoon Gourmet Garden Lightly Dried Basil, Lightly Dried
- 1 cup mozzarella cheese
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Bring water to boil in a large saucepan. Stir in 1 tbsp garlic. Whisk in polenta. Reduce heat to low. Cook, stirring frequently; 10-15 minutes or until very thick. Remove from heat and spread polenta evenly in an baking pan or a baking dish. Cover and chill about 30 minutes or until firm.
- 2 Meanwhile, heat oil in a large frypan. Add onion; cook 8 min. or until onion is very soft, stir in remaining garlic; cook 1 minute. Add sliced mushrooms, diced tomatoes, beans, 1 tbsp parsley and basil.
- 3 Heat oven to 180 degrees. Spread mushroom sauce over polenta. Top with cheese. Bake covered for 30 min. Remove cover; bake 10-15 min. until edges are bubbly. Sprinkle with remaining parsley.
Lamb Chilli Eggplant and Chickpea Tagine with Cous Cous
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