I had half the polenta left that I made for the garlic mushroom dish I prepared on Wednesday night (see here for recipe and polenta preperation) so I wanted to use up the 4 wedges I had left whilst making the most of my cupboard staples, ie tinned tomatoes and a variety of beans.

So I decided to make a kind of bean stew (can’t think of a posh word to make it sound as tasty as it was!). The polenta kept very well wrapped in tin foil and sat in the fridge, so definitely going to make polenta this way again as it’s a great thing to have ready to pop in a pan and serve with a mea

Basil & Thyme Polenta served with a Kidney and White Bean Stew (vegan & gluten free)

MyInspiration Feel The Difference Range

Serves 2

For the Polenta

250g polenta

1 litre vegetable stock

2 teaspoons dry basil

2 teaspoons dry thyme

For the Stew

1 can chopped tomatoes

1 can kidney beans (drained and rinsed)

1 can white beans (drained and rinsed)

2 teaspoons dry basil

1/2 tablespoon lemon juice

Black pepper to season

Method