method

  1. Heat 20g Bertolli spread in a large saucepan and saute shallot, garlic and the frozen seafood for 5 minutes.
  2. Add the wine or stock, can of chopped tomatoes and purée and simmer for 10 minutes or until cooked through.
  3. Meanwhile, heat the remaining spread in a frying pan and saute the slices of polenta on each side for 2-3 minutes until golden.
  4. Serve the seafood topped with the polenta recipe and sprinkle over the parsley.

nutritional information

  • Calories

    629

    31%

  • Sugars

    3.5g

    4%

  • Fat

    10.8g

    15%

  • Saturates

    3.1g

    16%

  • Salt

    2.4g

    40%

of a woman's guideline daily amount

ingredients

20g Bertolli spread

2 shallots, chopped

1 clove garlic, crushed

400g pack mixed seafood

100ml (4 fl oz) white wine/ fish stock

400g can chopped tomatoes

1 tablespoon tomato puree

2 tablespoons fresh parsley, chopped

A little salt and pepper

500g pack ready made polenta, thickly sliced