Bean and polenta pot pies

Bean and polenta pot pies


These easy Spanish-style bean pot pies are topped with creamy, cheesy polenta.

The ingredient of Bean and polenta pot pies

  1. 1 tablespoon olive oil
  2. 1 onion, finely chopped
  3. 2 zucchini, diced
  4. 1 red capsicum, diced
  5. 1 large (220g) tomato, chopped
  6. 420g can Heinzu00ae Beanz Creationzu2122 Spanish style Beanz
  7. 1 tablespoon chopped oregano, plus extra sprigs to serve
  8. 375ml (1 1/2) cups water
  9. 85g (1/2 cup) instant polenta
  10. 25g butter
  11. 50g (1/2 cup) grated mozzarella

The instruction how to make Bean and polenta pot pies

  1. Heat oil in a frying pan on medium. Cook onion, for 5 minutes, until softened. Increase heat to high. Add zucchini, capsicum and tomato and cook for 5 minutes, until vegetables have collapsed. Season well. Add Beanz Creationzu2122 and chopped oregano and stir to combine.
  2. To make cheesy polenta, place water in a large saucepan and bring to the boil over high heat. Add polenta in a slow steady stream, whisking constantly. Reduce heat to low and simmer, stirring constantly with a wooden spoon, for 10 minutes or until the mixture thickens and the polenta is soft. Add butter and cheese and stir until melted and smooth.
  3. Preheat grill on medium. Divide vegetable mixture between four 1 cup ramekins. Top with polenta. Place ramekins on a baking tray and cook under the grill for 10 minutes, until golden. Serve topped with extra oregano.

Nutritions of Bean and polenta pot pies


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