Creamy polenta with vegetables

Preheat oven to 190C

Add polenta to 1 litre of boiling water, stirring as you pour. Keep stirring for a couple of minutes until it's nice and thick. Then place a lid on the pan and every 5 minutes stir again.

Tear the kale off it's stem and place on a baking tray with a little olive oil and salt. Bake for about 20 minutes until crispy.

Slice the mushrooms into thin pieces and place in a frying pan with the soy sauce an thyme leaves. Saute fr 5-10 minutes.

Once everything has finished cooking stir the lemon juice into the polenta before pouring into bowls. Serve with kale and mushrooms on top and drizzle with olive oil.