Last night we had bean and polenta pie....
1 cup (or can) cooked cannellini beans
1 small butternut pumpkin, cubed (or use half - the ones from our garden are tiny) and cooked however you like
2 tbsp sundried tomatoes, chopped
1/2 cup cooked chopped spinach.
6 cups vegie stock
2 cups polenta
Arrange all the vegies in a quiche plate. Boil the stock, add polenta and stir. Tip the polenta over the vegies, and leave to stand for 5-10 minutes.
Bake for 30 minutes at 200C, serve with side salad.
Other than that, what about some bean casserole, or a huge pot of lentil and vegie soup?


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