Bouillon Polenta with Tomato Leek Butter Beans & Kabocha
Bouillon polenta with honey garlic butter, herby tomato leek beans and a wedge of roasted kabocha.
Ingredients
- 1 cup Fogato polenta
- 4 cups Water
- 4 tsp Fogato chicken bouillon
- 2 cans, drained Butter beans
- 1, sliced Leek
- 1 can (14 oz) Crushed tomatoes
- ½, cut in wedges Kabocha squash
- 3 cloves Garlic
- 3 tbsp Olive oil
- 1 tsp Thyme
- 1 tsp dried Oregano
- ¼ cup chopped Parsley
- 1 tbsp Butter
- 1–2 tsp Fogato fermented honey garlic
- ¼ cup grated Parmesan (optional)
Steps
- Roast the kabocha wedges at 425°F with oil and salt until caramelized.
- Bring the water and bouillon to a boil, whisk in the polenta and cook on low, stirring often, until thick and creamy.
- At the end, take the polenta off the heat and stir in the Fogato fermented honey garlic and a tbsp of butter.
- Meanwhile cook the leek in olive oil until soft, then the garlic for 30 seconds.
- Add the tomatoes, thyme, oregano and beans and simmer until thick.
- Spoon the beans over the polenta, add a wedge of kabocha, and top with parsley and parmesan.
Polenta firms up in the fridge; loosen with a splash of water when you reheat.
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