Griddled polenta with lemon kale and mushrooms recipe
This easy polenta recipe is the ideal vegetarian dinner if you're after fresh, zesty flavour. Griddled polenta makes a great alternative to pasta or potatoes, and means this dish is entirely gluten-free. Pair with citrussy garlic kale and mushrooms and crumble over creamy goat's cheese for extra flavour.
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 247 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1½ tbsp olive oil
- 3 onions, finely sliced
- 3 garlic cloves, crushed
- 180g pack Redmere Farms kale, woody stems discarded
- 380g pack mushrooms, sliced
- 500g pack Italfresco ready-made polenta, quartered
- ½ x 125g pack soft goat’s cheese
- 1 lemon, zested and juiced
Each serving contains
- Energy
- 1035kJ 247.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 2.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 31.6gProtein 9.4gFibre 3.4g
Method
- In a large frying pan, heat ½ tbsp oil over a medium heat. Add the onions and fry for 5 mins until starting to soften. Increase the heat to high and cook for 5 mins more, adding the garlic for the last 1 min.
- Add the kale and 100ml water; cook for 2-3 mins until the kale is wilting and bright green. Season, remove from the heat and set aside.
- Meanwhile, heat a griddle pan over a high heat. Toss the mushrooms with ½ tbsp oil and griddle for 5 mins each side until crisp and golden. You might need to do this in batches. Stir into the kale and onions, then set aside.
- Brush the polenta with the remaining ½ tbsp oil and sear in the griddle pan for 3-4 mins each side until golden and piping hot.
- Divide the polenta between 4 plates, add the kale and mushroom mix and crumble over the goat's cheese. Scatter with lemon zest and squeeze over the lemon juice to serve.
- Tip: No griddle pan? Cook the mushrooms and polenta in a frying pan instead.
- See more Polenta recipes
