| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 300 |
ml |
Vegetable stock; (1/2 pint) |
| 125 |
ml |
Dry red wine; (4fl oz) |
| 2 |
|
Red onions; crushed |
| 2 |
|
Garlic cloves; crushed |
| 4 |
|
Sundried tomatoes; chopped |
| 4 |
|
Black olives; slivered off their |
|
|
; stones |
| 1 |
|
Chilli; stemmed, seeded, |
|
|
; ribbed and finely |
|
|
; chopped |
| 6 |
|
Spring onions; trimmed, cut in |
|
|
; half lengthways and |
|
|
; then sliced finely |
|
|
; across |
| 1 1/2 |
l |
Vegetable stock; (2 1/2 pints) |
| 375 |
g |
Quick cooking polenta; (12oz) |
| 2 |
tb |
Chopped parsley; (2 to 3) |
|
|
Salt and pepper |
INSTRUCTIONS
Put the 300ml (1/2 pint) of stock and the wine into a deep, heavy bottomed
pot and add the onions, garlic, sundried tomatoes, olives and chilli.
Cover, bring to the boil and simmer briskly for 5-7 minutes and then
uncover and continue simmering until the onions are tender and the liquid
greatly reduced. Stir in the spring onions, and continue simmering briskly
until the liquid is just about gone.
Add the remaining stock, season with salt and pepper and bring to just
below the boil. Wear an oven glove on your stirring hand because the
mixture will bubble volcanically. Pour in the polenta, in a steady stream,
whisking with a wire whisk, as you do so. When it gets thick change to a
long handled wooden spoon. Keep stirring and cooking for about 5 minutes,
until smooth and cooked. Stir in the chopped parsley and serve with the
Aubergine Bean Stew.
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