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Member recipe
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Creamy polenta with vegetables

By Lucy Ackroyd (GoodFood Community)
  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4
Originally uses kale and mushrooms but these can be relaced


  • 2/3 mug polenta
  • 250g kale
  • 500g mushrooms
  • 2 tbsp soy sauce
  • dozen sprigs fresh thyme
  • olive oil
  • juice of 1/2 lemon
  • salt and pepper


  • STEP 1
    Preheat oven to 190C
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    Slice the mushrooms into thin pieces and place in a frying pan with the soy sauce an thyme leaves. Saute fr 5-10 minutes.
  • STEP 5
    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.

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