An everyday dish for 2, ready in 30 minutes, around $0.86 a serving. People actually plan it with Popotam, and it's in season in October.
Peel the onion and cut it into small, even dice on the cutting board.
Heat 1 tsp of oil in the nonstick skillet over medium heat. Add the onion and cook for 5 min, stirring, until translucent.
Add the crushed tomatoes to the skillet with the onion, then add 1 pinch of salt, 1 pinch of pepper and ½ tsp of paprika. Simmer over low heat for 5 min, stirring now and then.
Bring 500 ml of water to a boil in the saucepan. Sprinkle in the polenta in a slow stream while stirring with the wooden spoon to avoid lumps. Lower the heat and cook for 10 min, stirring regularly, until the mixture thickens.
Add the drained kidney beans to the skillet with the tomatoes. Heat for 2 min over low heat so they blend in well.
Divide the creamy polenta between two shallow bowls. Spoon the beans and tomato sauce on top, spreading them out evenly.
One serving has about 424 kcal. 71% comes from carbs, 17% from protein and 6% from fat.
| Energy | 424 kcal |
| Protein | 17.7 g |
| Carbs | 75.3 g |
| of which sugars | 7.9 g |
| Fat | 3 g |
| of which saturated fat | 0.6 g |
| Fiber | 14 g |
| Salt | 1 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.86 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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