Recipe

Polenta Bean Ragout

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Polenta Bean Ragout

A hearty butter bean tomato ragout with creamy polenta and parmesan.




Ingredients to serve 2

  • ½ x onion – chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • ½ tin x butter beans – drain and rinse
  • 2 x tomatoes – cut into cubes (½ cm)
  • 1 tbsp x tomato paste
  • ½ tsp x chili powder (optional)
  • 3g x rosemary – remove leaves and chop
  • ½ tsp x sugar (from your pantry)
  • 100g x quick cooking polenta
  • 1 tsp x vegetable stock
  • 400ml x boiling water (for polenta)
  • 60ml x boiling water (for ragout)
  • 35g x mature cheddar – grate
  • 15g x parmesan – shave slices with a peeler
  • 50g x swiss chard – chop roughly
  • . x olive oil (from your pantry)
  • . x butter (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 tin x butter beans – drain and rinse
  • 4 x tomatoes – cut into cubes (½ cm)
  • 2 tbsp x tomato paste
  • 1 tsp x chili powder (optional)
  • 5g x rosemary – remove leaves and chop
  • 1 tsp x sugar (from your pantry)
  • 200g x quick cooking polenta
  • 2 tsp x vegetable stock
  • 800ml x boiling water (for polenta)
  • 120ml x boiling water (for ragout)
  • 70g x mature cheddar – grate
  • 30g x parmesan – shave slices with a peeler
  • 100g x swiss chard – chop roughly
  • . x olive oil (from your pantry)
  • . x butter (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Fry the onion with some olive oil and a pinch of salt over medium heat for about 5 minutes, stirring occasionally, until softened. Add the garlic, rosemary, chilli powder and tomato paste and cook for another 1 minute. Add the butter beans and stir then add the tomatoes, water and sugar. Bring to a simmer and cook for another 10 minutes, until thickened. Season to taste. Add the swiss chard and cook for another 1 minute until wilted.

Step 3

For the polenta: Pour the boiling water and stock into a small pot. Bring it up to a gentle simmer and add the polenta, using a whisk (or a wooden spoon) stir the polenta until it thickens, about 1 minute. Add a knob of butter and grated cheddar and season to taste. If it is too thick, add more boiling water until your desired consistency is reached. As the polenta cools it will thicken again, you can just stir in more boiling water to loosen it again. Season to taste.

Step 4

Immediately serve the polenta with the ragout spooned on top. Sprinkle over some parmesan and a fresh crack of black pepper.