Sneak a couple of cans of sardines into your trolley this week. This bold and rustic recipe takes just 35 minutes to pull together
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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
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.
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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