Tasty vege hotpot
Serves:
1
Time to make:
30 mins
Total cost:
$3.90 / $3.90 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
High fibre
Vegetarian
Gluten-free
Instructions
Instructions and steps:
Step 1 Heat water in a pan to boiling point. Gradually stir in polenta with a sprinkling of seasoning. Cook until slightly thickened. Cool for 5 minutes.
Step 2 Spoon polenta onto a lightly-greased baking tray. Form into a round. Leave to set. Cut in triangles and grill for 5 minutes or until firm.
Step 3 Spray a non-stick frying pan with oil. Cook onion until softened. Add chickpeas, tomatoes and chargrilled vegetables. Heat through.
Step 4 Sprinkle hotpot mix with basil. Serve with polenta triangles on the side.
HFG Tip
This quick and hearty, little-effort hotpot is a great dinner choice when you want minimal hands-on cooking time.
About this Recipe
Photography: Melanie Jenkins
First Published:
April 2009
Rating:
(1 vote)
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Full ingredient list:
- 1 1/2 cups water
- 1/4 cup instant polenta
- Tuscan seasoning*
- olive oil spray
- 1/2 small onion, finely chopped
- 1/2 x 400g can chickpeas, drained, rinsed
- 1/2 x 400g can chopped tomatoes with herbs*
- 1/2 cup Chargrilled vegetables
- 1 tablespoon roughly-torn fresh basil
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Nutritional information (per serve)
Energy:
1550kJ
Calories:
370cal
Protein:
15g
Fat:
14g
- saturated:
2g
Carbohydrates:
70g
- sugars:
20g
Dietary Fibre:
13g
Sodium:
670mg
Calcium:
115mg
Iron:
4mg
Nutrition information is given per serve
*NS: not specified
