Tomato and bean polenta

Ingredients

serves 2

• 180g polenta
• 720g water
• 1 tsp sea salt
• 1 red onion, chopped
• 1 garlic clove, minced
• 1 red bell pepper, chopped
• 1 400g can kidney beans, drained and rinsed
• 1 400g can chopped tomatoes
• 1 tbsp balsamic vinegar
• Sea salt, to taste

Directions

1. In a large pan, heat the water and add the salt. When boiling, gradually pour in the polenta, whisking constantly until there are no lumps. Whisk frequently on a low heat until it starts to thicken. Continue to cook and stir, using a spoon when the polenta becomes too thick for a whisk. When it reaches a creamy texture, remove from the heat and cover. Set aside for at least 5 minutes.
2. In a large pan, heat the oil. Add the onion and cook for a few minutes, followed by the garlic and red pepper. Cook for a few minutes until the onion starts to soften.
3. Add the beans, tomatoes and balsamic vinegar, and continue to cook on a medium heat for 10 minutes, stirring occasionally. Season to taste. Serve on a bed of polenta.