Could be a side, could be a damn delicious brunch! Every polenta is different so always consult the recommended directions first but the stock standard rule is 1 part polenta 4 parts liquid.
Ingredients
1 cup polenta
4 cups stock
1 tablespoon butter x2
3-4 large mushrooms
5 steams cavolo nero [Italian kale]
Parmesan cheese
Salt
Method
First, peel and chop up your mushrooms into wedges.
Place a tablespoon of butter into a pan and throw in your mushrooms with some salt.
Just before the mushrooms have completely browned throw in your kale that has been chopped up. This will crisp up in no time.
In the meantime, place the stock in a pot and bring to the boil.
Once its bubbling, slowly pour in the polenta while consistently mixing with a wooden spoon until thick [about 2min]
Add the cheese, butter and seasoning to taste and serve while hot!
Chanel's Tapas Bar 