Charred Courgette & White Bean Ragù Polenta Bowls with Lemon-Chilli Oil
A punchy Italian-style bowl with smoky courgette ragù, creamy polenta, and a zesty lemon-chilli oil.
- 350 g courgette
- 120 g red onion
- 3 pc garlic
- 240 g cannellini beans (tinned)
- 400 g tinned chopped tomatoes
- 120 g polenta (instant)
- 1 pc lemon
- ½ tsp chilli flakes
- 3 tbsp olive oil
- 1 pc vegetable stock cube
- 8 g basil
- 25 g parmesan
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Add to a shopping listHow the shopping list works →- Step 1
Halve the courgettes lengthways and slice into half-moons. Heat 1 tbsp olive oil in a large pan over high heat. Add courgettes, cook 4-6 minutes until charred at the edges. Remove to a bowl.
- Step 2
Lower heat to medium, add remaining 2 tbsp olive oil, then red onion (finely sliced) and cook 6-8 minutes until soft. Stir in garlic (crushed) and chilli flakes for 30 seconds.
- Step 3
Add chopped tomatoes and cannellini beans (drained and rinsed). Crumble in the vegetable stock cube and simmer 8-10 minutes to a saucy ragù. Stir in the charred courgettes for the final 2 minutes.
- Step 4
Meanwhile, make the polenta: bring 600 ml water to a simmer (or use hot water from the kettle), whisk in instant polenta gradually. Cook 2-3 minutes until thick; season lightly with salt if needed (taste first).
- Step 5
Make lemon-chilli oil: zest the lemon, then juice half. Mix lemon zest and juice with 1-2 tsp olive oil and a pinch of chilli flakes.
- Step 6
To serve, spoon polenta into two bowls, top with courgette & bean ragù, drizzle with lemon-chilli oil, and finish with torn basil and grated parmesan.
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