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Member recipe

Creamy polenta with vegetables

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Cooking time

Prep: Cook: 30 minutes

Skill level

Easy

Servings

Serves 4

Originally uses kale and mushrooms but these can be relaced

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Ingredients

  • 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

Method

  1. Preheat oven to 190C

  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.

  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.

  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.

  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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