Veggie Pies with Polenta




  • 2 Teaspoon olive oil
  • 1 brown onion (chopped)
  • 2 carrots (peeled, chopped)
  • 2 celery stalks (trimmed, chopped)
  • 1 red capsicum (chopped)
  • 1 Teaspoon dried oregano
  • 2 Clove Garlic (crushed)
  • Ounce pinch dried chilli flakes
  • 1⁄4 Cup no-added salt tomato paste
  • 400 Can no-added-salt diced tomatoes
  • 1⁄3 Cup chopped fresh basil
  • 75 Gram baby spinach leaves
  • 400 Can borlotti beans (rinsed)
  • 2 Cup skim milk
  • 3⁄4 Cup instant polenta
  • 1 Teaspoon finely grated lemon zest
  • 1⁄4 Cup grated parmesan large green salad to serve


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and capsicum for 5–7 minutes, until they start to soften. Add oregano, garlic and chilli flakes. Cook, stirring, about 1 minute, until fragrant.
  2. Add tomato paste, tomatoes and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes, until vegetables are cooked through and sauce thickens. Add basil, spinach and beans. Cook, stirring, about 1 minute, until heated through.
  3. Meanwhile, combine milk and 1 cup cold water in a medium saucepan. Bring to the boil over medium-high heat. Slowly pour in polenta, stirring constantly. Reduce heat to medium-low. Cook, stirring, for 2 minutes, until thickened. Remove from heat and stir in lemon zest. Stand for 2 minutes, until thickened slightly.