Cavolo Nero, Artichoke, Pea, Creamy Polenta
This can be on the table in under 10 mins and is extremely comforting! You can make this vegan easily by using vegan butter, olive oil and lemon's zest to the polenta. Mix with whichever veg you like.
Ingredients:
Vegetarian / GF
Serves 1
Handful cavolo Nero leaves stalks discarded
1 tbsp olive oil
80g frozen peas
5 jarred artichokes
50g quick cook polenta
250ml veg stock, hot
1/3 tsp garlic powder
20g Grana Padano, grated
1 tsp butter
squeeze of lemon juice
salt and pepper
1 tsp chilli oil, optional
Preheat oven to 180 C degrees and add the cavolo Nero leaves to a baking tray. Spoon over the olive oil, salt and pepper. Mix until the leaves are coated and roast for 5 mins or until a little bit crispy round the edges. Squeeze a little lemon juice over when still hot.
Add peas to a large mug and filled with just boiled water. Leave for 5 mins to cook. Drain.
Add polenta, garlic powder and stock to a small saucepan and mix for 2-3 mins to thicken. Then add the cheese, butter and season. Mix until combined and then remove from the heat. Pour on to a serving plate, top with greens, artichoke, a squeeze of lemon and chilli oil.