This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 30 minutes

Difficulty - Medium

Serves / makes - 2 portions

Ingredients

150g black rice polenta or black rice ground in a high speed blender

300ml water

Salt and pepper, to taste

Extra virgin olive oil

A couple of garlic cloves, sliced

1kg san marzano tomatoes or other tomatoes

1/2 jar of cannelini beans (beans from jars are softer than beans from a can)

A handful of basil leaves, torn

Toasted and ground pine nuts

Equipment

Saucepan

Wooden spoon

Frying pan with lid

Method

1. Make the black rice polenta first. Mix the water and the ground black rice in a saucepan. Cook on a low heat for 15 minutes stirring occasionally with a whisk. 

2. Whilst the polenta is cooking set a frying or sauté pan on a high heat, add a splash of oil and the garlic, fry for a few minutes then add the tomatoes, cannelini beans, salt and pepper and a splash of water. Put the lid on and reduce to a medium heat. If it dries out add splashes of water. You aren't going for loads of liquidy sauce but rather a chunky sauce. Cook for a further 10 minutes until the tomatoes start to break up. Add the basil.

3. Add salt and pepper and a little oil to the polenta....it is pretty bland on it's own so it needs flavour adding either by seasoning or the sauce or, preferably, both. 

4. Pour the polenta onto a plate and top with the sauce followed by a generous scattering of toasted and ground pinenuts.