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Chilli sweet potato and beans with polenta
Chilli sweet potato and beans with polenta
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Serve savory sweet potato and bean blend over grilled polenta wedges for a satisfying vegetarian meal.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp Mexican chilli powder
  • 700g white sweet potato, peeled, cut into 2cm chunks
  • 2 x 440g cans red kidney beans, rinsed, drained
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 x 400g can Italian diced tomatoes
  • 1L (4 cups) vegetable liquid stock
  • 170g (1 cup) cornmeal (polenta)
  • 35g (1/3 cup) finely grated parmesan
  • Olive oil, to brush
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and sauté uncovered for about 5 minutes until softened. Stir in the garlic and chili powder, cooking for another minute until fragrant.
  • Combine sweet potato, kidney beans, chickpeas, tomatoes, and 375ml (1 1/2 cups) of stock in a pan. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 45 minutes, stirring occasionally, until the potato is very tender. (For freezing instructions, refer to the note.)
  • Prepare a 20cm round cake pan by lining it with foil.
  • In a medium saucepan, bring the remaining stock to a boil over high heat. Gradually stir in the cornmeal using a wooden spoon. Reduce the heat to low and cook for 10 minutes until the mixture starts to pull away from the sides of the pan. Take it off the heat and mix in the Parmesan.
  • Spread the polenta evenly in a lined pan and use the back of a spoon to smooth the surface. Let it rest for 10 minutes at room temperature before transferring to the fridge for 20 minutes until cold and firm.
  • Take the polenta out of the fridge and slice it into 6 wedges. Then, cut each wedge in half lengthwise to create 12 wedges. Heat a chargrill over medium heat, brush both sides of the polenta wedges with olive oil, and grill for 5 minutes on each side until golden and crispy.

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