Polenta with garlicky wild mushrooms
The ultimate win-win starchy food, polenta provides a rich source of complex carbohydrates but is also naturally low in sugar. The result? Long-lasting energy that keeps blood-sugar levels steady.
432KCALS / 49G CARBS / 12G PROTEIN / 19G FAT / SERVES 4 / VEGETARIAN
INGREDIENTS
1 small butternut squash (about 500g), peeled, deseeded and cut into 1cm pieces
750ml vegetable stock (vegan if preferred) 175g quick-cook one-minute polenta
5 tbsp cream cheese (or vegan cream cheese alternative if preferred)
2 tbsp olive oil, plus extra (optional), to drizzle 2 shallots, finely chopped
400g mixed wild or exotic mushrooms, (tear any large ones into pieces) 5 garlic cloves, crushed 1 tbsp thyme leaves 150g baby spinach 2 tbsp pine nuts, toasted
METHOD
1 / First, steam the squash over a pan of simmering water for 10-15 mins, until tender. Then mash thoroughly with some seasoning and set aside.
2 / Bring the stock to the boil in a medium pan and pour in the polenta, whisking with a large balloon whisk. Cook, whisking over a medium heat for 1 to 2 mins, until thickened. Remove from the heat and stir in the squash purée, cream cheese and plenty of seasoning. Lay baking paper directly onto the surface of the polenta, cover pan with a lid and set aside.
3 / Heat 1 tbsp of the oil in a large frying pan. Add the shallots and cook, stirring occasionally, for 6 to 7 mins, until softened. Add the remaining oil, turn up the heat, then add the mushrooms, garlic and thyme, and cook, stirring, for 4 to 5 mins, until tender and golden.
4 / Now stir in the spinach and some seasoning, cooking for 1 to 2 mins until it wilts. Give the polenta a stir and divide between bowls (and containers if you’re batch-prepping). Top with the mushroom mixture, sprinkle over the pine nuts and drizzle with a little extra oil if you like.