Name: Braised kale with mascarpone polenta
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 1 tsp dried chilli flakes; 1 bunch kale, stalks discarded, leaves torn; 250 ml (1 cup) tomato passata; 200 ml vegetable or chicken stock; 120 gm instant polenta; 200 gm mascarpone; 100 gm parmesan, finely grated, plus extra to serve

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you’re feeling more carnivorous, you could add some good pork sausage to the mix.

This is a beautifully hearty vegetarian dish, but if you’re feeling more carnivorous, you could add some good pork sausage to the mix – squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Ingredients

2 tbsp olive oil

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tsp dried chilli flakes

1 bunch kale, stalks discarded, leaves torn

250 ml (1 cup) tomato passata

200 ml vegetable or chicken stock

120 gm instant polenta

200 gm mascarpone

100 gm parmesan, finely grated, plus extra to serve

Method

Main

1.Heat oil in a large saucepan over medium-high heat, add onion, garlic and dried chilli and sauté until onion is tender (4-5 minutes). Add kale, passata and stock, bring to a simmer and cook until kale is tender (3-4 minutes). Remove from heat and season to taste.

2.Meanwhile, bring 800ml water to the boil in a large saucepan over medium-high heat, gradually add polenta, whisking to combine, and simmer, stirring occasionally, until thick (2-3 minutes). Stir in mascarpone and parmesan and season to taste. Serve topped with kale and parmesan.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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