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