Meatless Mondays with Cathy Duffield
Polenta is coarsely ground yellow cornmeal, a staple of northern Italy since Roman times. It is a gluten-free grain.
3 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2-3 cups chopped cooked silverbeet (or chopped broccoli, or both)
1 tsp salt
Freshly ground black pepper
1/4 cup fresh basil or basil mint (optional)
7 cups vegetable stock (can add a vege stock cube to the water)
2 cups polenta
2 cups pasta sauce (optional), heated
Heat one tbsp of the oil in a fry pan and cook the onion and garlic over a medium heat until translucent.
Add the green vegetables, chopped basil, 1/2 tsp of salt, and pepper to taste and set aside.
In a large saucepan (cast iron works well) bring the vege stock to a boil.
Slowly add one tbsp of the oil, the remaining 1/2 tsp of salt, and the polenta, stirring for a few minutes to prevent the polenta sticking to the base of the pan. Cook for about 10 minutes on a low heat, or until the polenta is firm. Let stand for 5 minutes.
Spoon half the polenta mixture over the bottom of an oiled pie plate, pressing it down with the back of a large spoon to form a flat surface.
Place the vegetable filling evenly over the pie base.
Cover with the remaining polenta and smooth the surface.
Brush the remaining tbsp of oil over the polenta and bake for 30 minutes or until the top is lightly browned.
Serve with pasta sauce (optional).