Homemade Recipes

Ingredients:

Thinly sliced large red pepper (capsicum)

Thinly sliced large courgette

Chopped small chilli

1 clove of crushed garlic

I thinly sliced red onion

Salt and pepper

Olive oil

Instant polenta

Stock cube (I use porcini mushroom but you can also use vegetable ect)

Parsley to garnish

Basic tomato sauce (recipe here)

Method:

Fry the onion and garlic in 2 tablespoons of olive oil over medium heat and add the parsley, chilli salt and pepper. Continue to fry until the onion has released its juices and gone translucent.

Increase the heat and add the thinly sliced vegetables and fry quickly for a couple minutes stirring constantly. Then reduce the heat and allow to simmer.

Boil I cup of water and add the stock cube, allow to combine in a pot on the stove. Once boiling slowly poor in the 1 cup of polenta and stir constantly (do not stop stirring polenta as it will go lumpy). add some salt and pepper and you can also add some grated parmesan if you want. Continue stirring for about 5 minutes until the mixture has thickened and it is the consistency of a smooth creamy mashed potatoes.

Serve polenta immediately (as it sets as it cools) and put any remainder into a dish so that it can be used later (perfect for frying!) spoon the vegetable mixture on-top of the polenta and add a few spoons of the basic tomato sauce.