Polenta with garlicky mushrooms & leeks

Polenta with garlicky mushrooms & leeks

This vibrant green polenta is packed full of nutrients thanks to a healthy dollop of cavolo nero and parsley purée.

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VeganVegetarianHealthySource of fibre
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 2 tbsp olive oil
  • 100g chestnut mushrooms, finely sliced
  • 1 clove/s garlic, crushed
  • 1 Essential Leek (about 80g), finely sliced
  • 60g cavolo nero, stalks discarded and leaves torn
  • ¼ x 25g pack flat leaf parsley, plus extra leaves to serve
  • 2 tbsp nutritional yeast flakes
  • 125ml oat drink, plus 4-5 tbsp
  • 30g Polenta Valsugana
  • 15g walnuts, toasted and roughly chopped
  • ½ unwaxed lemon, zest and juice

Method

  1. Heat 1 tbsp oil in a frying pan over a high heat and add the mushrooms; fry for 5 minutes, then stir in the garlic and cook for 1-2 minutes more. Season, transfer to a plate and keep warm. Heat the remaining 1 bsp oil in the same pan and add the leek with a pinch of salt. Cook over a medium heat for 10 minutes until softened, then transfer to the plate with the mushrooms.

  2. Meanwhile, bring a pan of water to the boil and add the cavolo nero. Cook for 3-4 minutes until wilted, then drain and transfer to a bowl of iced water. Drain again, squeezing out as much water as you can and put in a blender with the parsley (leaves and stalks), nutritional yeast and   tbsp oat drink. Season, then whizz to make a purée (add extra oat drink if needed); set aside.

  3. In the same pan, bring 125ml water and 125ml oat drink to a simmer. Add the polenta and cook over a medium heat, whisking constantly, for 3-4 minutes. Turn the heat right down and cook for a further 5-10 minutes until thick and creamy. Stir through the purée and season, then spoon onto a plate and top with the mushroom and leek mixture. Scatter with extra parsley, the walnuts and lemon zest. Squeeze over the lemon juice to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,092kJ/ 502kcals

Fat

26.9g

Saturated Fat

3.6g

Carbohydrates

35.4g

Sugars

4.4g

Fibre

12.1g

Protein

23.4g

Salt

0.2g

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Overall rating (4/5)

4 out of 5 stars1 rating