Polenta with Garlicky Wild Mushrooms

The butternut squash adds sweetness to the polenta and helps to keep it softer and smoother.

Hands-on time 25min. Cooking time about 35min. Serves 4

 1 small butternut squash, about 500g (1lb 2oz) peeled and deseeded weight, cut into 1cm (1/2in) pieces

 750ml (1¼ pint) vegan

vegetable stock

 175g (6oz) quick-cook/

one-minute polenta

 4tbsp vegan cream cheese

alternative, we used Violife  2tbsp olive oil, plus extra,

optional, to drizzle

 2 echalion shallots, finely

chopped

 400g (14oz) mixed wild or exotic mushrooms, large ones torn

 4 garlic cloves, crushed

 1tbsp thyme leaves

 150g (5oz) baby spinach

 2tbsp pine nuts, toasted

1 Steam squash over a pan of simmering water for 10-15min, until completely tender. Mash thoroughly with some seasoning and set aside.

2 Bring stock to the boil in

a medium pan and pour in polenta, whisking with a large balloon whisk. Cook, whisking, over medium heat for 1-2min, until thickened. Remove from heat and stir in squash purée, vegan cream cheese and plenty of seasoning. Lay clingfilm directly on to the surface of the polenta, cover with a lid and set aside.

3 Heat 1tbsp oil in a large frying pan. Add shallots and cook, stirring occasionally, for 6-7min, until softened. Add remaining oil, increase heat to high, add mushrooms, garlic and thyme and cook, stirring, for 4-5min, until tender and golden. Stir in spinach and some seasoning, cook for 1-2min to wilt the spinach. Give the polenta a stir and divide between 4 bowls. Top with the mushroom mixture, sprinkle over pine nuts and drizzle with a little extra oil, if you like. Serve.

PER SERVING 432cals, 12g protein, 19g fat

(6g saturates), 49g carbs (9g total sugars), 9g fibre