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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I made this up tonight as I had some leftover polenta that needed to be used. I didn't have the ingredients I needed on hand to make Catalan Sauteed Polenta and Butter Beans which this is strongly inspired by. This was made entirely with ingredients already on hand. This is rich! Ingredients:
500 g prepared polenta, cut into cubes |
2 tablespoons butter, cut into cubes |
2 garlic cloves, minced |
1 onion, sliced thinly |
2 birdseye chili peppers, thinly sliced |
1 teaspoon paprika |
1 teaspoon red wine vinegar |
140 g pizza sauce |
1 (400 g) can chickpeas |
2 handfuls fresh basil, roughly chopped |
1/2 cup parmesan cheese |
Directions:
1. Heat the butter on low heat in a large fry pan.
2. Add the garlic and let it fry for about 30 seconds before adding the polenta cubes in a single layer and browning them.
3. When you're happy with how your polenta looks, add the onions and chilli and stir through, let them cook a little longer.
4. Sprinkle with paprika and stir through.
5. Add the chickpeas, vinegar and pizza sauce and stir through.
6. Add the basil leaves and let everything cook on medium low heat until the leaves are wilted.
7. Stir through the cheese and serve immediately.
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