The pumpkin polenta is a recipe that I am testing for Kathy Hester’s next slow cooker recipe book. I really don’t like polenta when it is solid, but this recipe didn’t disappoint. The polenta was really soft, creamy and tasty. The only set back was that the pumpkin needed to be cooked and as I didn’t use canned pumpkin, I prepared the pumpkin the day before (also using the slow cooker), which then kinda makes it quite a long cooking time! This wouldn’t be an issue if I kept some ready cooked pumpkin in the freezer as I keep meaning to!!
I decide to pair the polenta with a really simple flageolet bean stew and some roasted veg.
- 1 pack (390g) of chopped tomatoes with olive oil and garlic (mine also had fresh parsley in)
- 1 can (400g) of flageolet beans (drained and rinsed)
- 120ml white wine
- 1tbsp tomato puree
Preheat oven to 190C (for fan oven). Combine all ingredients in oven safe casserole dish. Cover with lid and cook in oven for 1-1.5 hours. Serve with roasted vegetables. I cheated and used frozen grilled Mediterranean vegetables!
I think flageolet beans are my new favourite bean! Although I am not quite sure if I can get away with calling this a “stew” it was really tasty!