Hearty vegetable braise

Name: Hearty vegetable braise
Cook time: 25 min
Yield: 2
Cuisine: Western Europe

with creamy polenta and herb drizzle

Ready in around 25 mins

RECIPE FACT:

Polenta is made from corn and originates from Italy where it is baked, fried, grilled or served as a porridge.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Place the cannellini beans into a sieve, rinse under water and drain well. Remove the kale leaves from their stalks and slice the leaves into ½ cm strips, discarding the stalks. Peel the carrot and dice into 1 cm cubes. Roughly chop the Italian parsley leaves and set aside.
2. TO COOK THE RAGU:
Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the carrot and cook for 3-4 mins, stirring often. Add the beans and kale and cook for 1-2 mins. Pour in the tomato and rosemary ragu, season with salt and cook for 1-2 mins. Turn off the heat and cover to keep warm.
3. TO COOK THE CREAMY POLENTA:
Pour the creamy Parmesan sauce and ¼ cup of water into a pot then bring up to the boil over a high heat. Once boiling, turn the heat to low and whisk in the polenta in a steady stream. Cook for 4-5 mins (add a little more water to loosen if it becomes too thick). Remove from the heat and season well with salt and pepper.
TO SERVE:
Spoon the creamy polenta into bowls and top with the hearty vegetable braise. Dollop with herb drizzle and sprinkle over parsley and hazelnut crumble.