Winter vegetable braise

Name: Winter vegetable braise
Cook time: 25 min
Yield: 2

with creamy polenta and herb drizzle

Ready in around 25 mins

RECIPE FACT:

Polenta, made from corn 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 1/2 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 carrot and cook for 3-4 mins stirring regularly. 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:

Place the creamy Parmesan sauce and 1/4 cup of water into a pot and 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 creamy polenta into bowls. Top with winter vegetable braise. Dollop with herb drizzle and sprinkle over the parsley and hazelnut crumble.