Butter Bean and Spring Veggie Saute With Polenta
photo by Chickee
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 100 g dry polenta
- 3 cups stock
- 150 g asparagus, chopped into 1 inch pieces
- 150 g leeks, sliced finely
- 180 g chopped tomatoes (2 small romas)
- 100 g button mushrooms, quartered
- 100 g canned butter beans
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons coarsely chopped parsley
- salt
- pepper
directions
- Mix polenta with stock, cook, stirring continuously, for 20 minutes. Take off heat to cool slightly.
- Put asparagus and sliced leek in a frypan with a little stock. Steam for a few minutes, until leek is softened.
- Add remaining vegetables and beans, stir together to combine.
- Add lemon juice and red wine vinegar, stir.
- Season to taste.
- Just before serving, stir through balsamic and parsley.
- Serve polenta topped with veggie bean mix.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!