I always forget about polenta, which is a shame, because I love it. It is the ultimate comfort food, like savoury porridge. If you have had it before and found it a bit bland, it is because you did not add enough of two very important ingredients – a large knob of butter and a generous handful of parmesan. You can have it grilled or baked but I prefer classic “wet polenta” topped with lots of lovely sautéed seasonal vegetables.
Most polenta you buy now is instant (precooked) and will be done in a minute but it is worth looking out for the king of polentas – Bramata which will take nearer 20 minutes to cook, but it is worth it!
Wet Polenta with Sauteed Mushrooms and Kale
8 mushrooms, sliced
Large handful of Kale, stripped from the stalks
Extra virgin olive oil
2 large garlic cloves, very thinly sliced
For the Polenta
50g unsalted butter
50g Parmigiano Reggiano, grated
Sea salt and freshly ground black pepper
Heat a large heavy bottomed saucepan and fry the mushrooms in plenty of olive oil, salt and pepper. Keep cooking – the mushrooms will sweat and then started to fry and then turn golden brown.
Strip the kale from its stems and put a pan of salted water on to boil. When the water is boiling, add the kale and cook for 2 minutes or so before removing the leaves with a slotted spoon. Lay out the leaves to cool on a clean, dry tea towel. When cool, use the tea towel to squeeze out any excess water and roughly chop the kale Add another glug of oil to the mushrooms and add the garlic slithers and cook until light golden brown. Add the kale and a little salt. Stir well to break up the kale and remove from the heat. Check for seasoning.
For the polenta, bring the water to a simmer, add salt, whisk in the polenta and cook, stirring, on a low heat for 10 minutes or until the polenta comes away from the sides of the pan. Add the butter and cheese and stir vigorously. Pour onto a plate and top with the mushrooms and kale.