Griddled Polenta with Lemon Kale and Mushrooms

Hi, this recipe is from the Tesco Food Magazine June 2020, it's a free magazine that you can pick up in store and is full of fabulous recipes. Usually, my dad picks them up for me, if he sees a new one, they are out each month. Or, you can access all their recipes online, here's a link to this weeks recipe. We were slightly worried that it wouldn't be very filling, with it being just veg, but all was fine and, although the veg was split between 3 people not 4, it kept us nicely full. The goats cheese was an amazing addition and I really liked it when I got some lemon as well. Also, for my younger sister, who doesn't like kale and mushrooms, I did peas and sweetcorn, with 2 slices of fried polenta, cheddar,instead of goat's cheese and a couple of crackers, just for a bit more substance. Feel free to make your own adaptations as you see fit.Enjoy!!

Serves: 4

Takes: 35mins

Cost per serve: 97p {Bear in mind this is a Tesco Recipe Magazine product so prices are from if you purchase ingredients from Tescos and prices may vary depending on time of year e.g if making in the season spring, lemons may be more expensive as they're out of season}

Dietary Info:

-Gluten-Free {Polenta is cornmeal and so is completely gluten-free but you might want to double check for cross-contamination as most companies also make products with gluten in them.}

-Contains Dairy {In the goat's cheese, but you can make Vegan cheese now!! I've seen it on Pinterest.}

-No Nuts

-Suitable for Vegetarians

-Unsuitable for Vegans {You could give making a vegan cheese a go or buy dairy free cheese}

Nutritional Info: per serving, percentages are how much of your recommended daily amount it covers. {All information is from the Tesco magazine and site}

Calories: 247kcal (12%)

Fat: 10g (14%)

Saturates: 3g (16%)

Sugars: 8g (9%)

Salt: 2.1g (34%)

additional information:

Carbohydrates: 32g

Protein: 9g

Fibre: 3g

Ingredients:

-1+1/2tbsp olive oil {I used extra virgin}

-3 onions, finely sliced {Brown onions would be better but red onions would add a nice tang if that's what you have in at the moment; let me know if you give it a try with different onions. Don't dice the onions just slice them lengthways to create batons, like noodles... in a way}

-3 garlic cloves, crushed {The cloves can be finely chopped or in a paste}

-180g pack of kale, woody stems discarded

-380g pack of mushrooms, sliced thinly

-500g pack ready-made polenta, quartered

-1/2 x 125g pack of soft goat's cheese

-1 lemon, zested and juiced {I just cut mine into 1/4's and served it atop the pile of veg and polenta}

Method:

1: Heat 1/2tbsp olive oil in a large frying pan {wok would would as well} over a medium heat. Add the onions and fry for 5mins until starting to soften. Increase the heat to high and cook for 5mins more, adding the garlic for the last 1min.
2: Add the kale and 100ml water; cook for 2-3mins until the kale is wilting and bright green. Season, remove from the heat, cover and set aside to keep warm.

3: Meanwhile, heat a griddle pan over a high heat. Toss the mushrooms with 1/2tbsp oil an griddle for 5mins each side until crisp and golden. You might need to do this in batches. Stir into the kale and onions and set aside. {I did this in a frying pan and so just fried the mushrooms, as we don't have a griddle}

4: Brush the polenta with the remaining 1/2tbsp oil and sear in the griddle pan for 3-4mins each side until golden and piping hot. {Once again just fry,in a frying pan, on each side if you don't have a griddle}

5: Divide the polenta between 4 plates, add the kale and mushrooms mix and crumble over the goat's cheese. Scatter with lemon zest and squeeze over the lemon juice to serve.