Creamy Polenta with Mushrooms and Greens
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In an effort to use polenta more we tried this recipe from Deliciously Ella’s first cookbook and it was super delicious. The original recipe is served with crispy kale but as we didn’t have any we added chard to the mushroom mix instead.
You’ll need a large saucepan and frying pan.
Serves 4
Ingredients (when in italics available from the van)
150g polenta (38p)
250g chard or other green veg available
500g mushrooms
2 tablespoons tamari or soy sauce
dozen sprigs fresh thyme or 2 teaspoons dried (approx 10p)
olive oil
salt and pepper
juice of 1/2 lemon
Total cost from Incredible Bulk approx £0.48 / £0.12 pp
Method:
Pour 1 litre of water into large saucepan with a lid and bring to boil.
Once boiling, turn down heat and gradually pour in polenta, stirring continuously.
Once all polenta is in the pan keep stirring until it turns nice and thick. At this point place lid on pan and stir every 5 minutes or so.
Meanwhile slice the mushrooms and place in frying pan with the tamari/soy sauce and thyme and saute for 5 minutes.
While this is cooking chop chard/greens and then add to frying pan and cook together with mushrooms for another 5 minutes.
Once everything has finished cooking stir lemon juice into polenta and pour into bowls.
Drizzle a little olive oil over the polenta before adding mushroom mix on top.
Zero Waste Tips
Buy vegetables loose to avoid single use packaging.
Look for tamari/soy sauce in glass bottles that can be easily recycled, glass can be endlessly recycled making it a better choice over plastic bottles that have limited recycling options.