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Ingredients
1 tbsp olive oil
1 onion, finely chopped
100g Essential Sun-Dried Tomato Pesto
100g Essential Pitted Black Olives, from a can, roughly chopped
½ x 15g pack oregano, finely chopped, plus extra leaves to sprinkle
300ml whole milk
2 cloves garlic, crushed
1 tsp salt
150g quick cook polenta
250g Essential Cherry Tomatoes, halved
3 x 120g cans Essential Sardines in Tomato Sauce
Method
Heat the oil in a saucepan and gently fry the
onion for 3-5 minutes until softened. Stir in
the pesto, olives, oregano and 100ml water
and remove from the heat.
In a separate saucepan, heat the milk and
600ml water, the garlic, salt and a little pepper
until simmering. Slowly tip in the polenta,
whisking well until smooth. Continue to cook
for 5 minutes, stirring frequently
3 Stir the tomatoes into the pesto sauce and
heat through for 2 minutes. Tip the contents
of the can of sardines on top. Cover and heat
through for 5 minutes, taking care not to break
the sardines up too much. Spoon the polenta
onto plates, then the sardines and sauce on
top. Serve scattered with oregano leaves
Cook’s tip
Polenta is a very useful ingredient to keep in the store cupboard. Serve as a quick and easy alternative to mash with Mediterranean-style stews and casseroles. Beat in some grated parmesan or Cheddar, or chopped herbs, for additional flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,250kJ/ 539kcals
Fat
30g
Saturated Fat
6.5g
Carbohydrates
43g
Sugars
12g
Fibre
3.6g
Protein
23g
Salt
2.5g
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