Need dinner inspo? We got you guys. Spend your evening with food writer and podcast host Alexandra Dudley as she cooks up polenta with mushrooms and borlotti beans. Not only is it easy to make, it’s a proper store cupboard dish too.
We have listed the ingredients out below as well as the bits of equipment you’ll need so you just have to play the IGTV video to get the instructions. Do tag @alexandradudley and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.
I N G R E D I E N T S
100g polenta
750ml water
2tbsp olive oil
pinch salt
30g dried mushrooms, soaking in water
2tbsp olive oil
1 red onion, finely sliced
2 cloves of garlic, crushed
1tbsp oregano (or any dried herb)
1/2 glass red wine
1tbsp flour
1 cup mushroom water
1 can borlotti beans (or any canned beans), rinsed with bean water reserved
Parmesan to serve (optional)
WHAT YOU NEED
Kettle
Bowls
Mug
Medium-sized saucepan
Frying Pan