Polenta with Cavolo Nero and Buttery Mushrooms

This quick dish looks impressive but is easy to make. Swap the cavolo nero for any dark greens. If you can’t find exotic mushrooms, use chestnut mushrooms.

Hands-on time 25min. Cooking time about 15min. Serves 4 FOR THE MUSHROOMS

 40g butter

 400g mixed exotic mushrooms, sliced if large  2 garlic cloves, crushed  2tsp dried Italian herb seasoning

 175g cavolo nero leaves, tough stems removed, leaves finely shredded  400g tin chickpeas, drained and rinsed  50g crème fraîche FOR THE POLENTA  2tbsp extra virgin olive oil  250g quick-cook polenta  25g vegetarian Italian-style hard cheese, finely grated

To make the mushrooms, melt the butter in a large frying pan over medium-high heat. Add the mushrooms and some seasoning and cook for 5min, until golden and any

liquid has evaporated.

2 Add the garlic and dried herbs and cook for 1min. Stir in the cavolo nero and chickpeas and cook for 3min, or until the greens have wilted. Stir in the crème fraîche until melted, check seasoning and set pan aside.

3 For the polenta, bring 1 litre water to the boil in a large pan over medium heat. Whisk in extra virgin oil and 2tsp fine salt. Slowly whisk in the polenta and keep whisking for 3min, or until thickened (be careful, as the mixture will bubble vigorously). Remove from heat, whisk in the cheese and plenty of seasoning. Loosen with some extra just-boiled water, if you like.

4 To serve, divide the polenta between 4 bowls and top with the mushroom mixture.

PER SERVING 529cals, 17g protein, 25g fat (11g saturates), 54g carbs (1g total sugars), 8g fibre