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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Seafood stew with polenta
|

This original stew perfectly combines with our ready to cook polenta. 

80
min.

Total Time

4

Servings

Gluten free

STEP 1

Prepare the ready to cook polenta following the instructions and stir it well.

Pour out onto a small baking sheet or plate and spread to a rectangle 1/2 inch (12 mm) thick. Refrigerate until cool and set, at least 15 minutes. 

STEP 2

In a large pot over medium heat, warm the olive oil. Add the onion and sauté until it is translucent, about 5 minutes.

Add the peas, the chopped tomatoes, couple of cups of vegetable broth and bring to a boil. Season with salt and pepper. Simmer in a covered pot for about 35 minutes. Stir from time to time, if necessary adding another cup of vegetable broth. Meanwhile, cut the polenta into slices.

STEP 3

Increase the heat to high and add the cuttlefish to the pot. Cover and continue to cook. Adjust the seasoning. Serve.

Organic Quick Polenta 250 grams

Salt to taste

Pepper to taste

EVO 2 tbs.

Onion 1

Pomodori in scatola a pezzi 2 cans (455 g each)

Dry white wine 1 cup (8 fl. oz./250 ml)

Basil 1/3 cup (1/2 oz./15 g), slivered

Cuttlefish 250 grams

Test your cooking skills

— BECOME OUR CHEF FOR ONE DAY —

0

Ratatouille "cinematografica" con polenta

Un piatto che celebra un famosissimo film per bambini. Per i palati vegetariani più fini o per chi vuole un piatto leggero e gustoso. 

115
min.

Total Time

6

Servings

Suitable for vegans




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