• This Creamy blue-cheese polenta with sautéed kale, butterbeans and mushrooms is so filling and it makes a lovely vegetarian main meal, but it also works perfectly with roasted chicken or braised beef.

    Creamy blue-cheese polenta with sautéed kale, butterbeans and mushrooms

    Serves: 4
    Cooking Time: 1 hr

    Ingredients

    • CREAMY BLUE-CHEESE POLENTA

    • 500ml (2 cups) vegetable stock
    • 500ml (2 cups) full-cream milk
    • 185g polenta
    • 30g butter
    • 125ml (½ cup) fresh cream
    • 50g Parmesan, finely grated
    • 150g blue cheese, crumbled + extra, to garnish
    • salt and freshly ground black pepper, to taste
    • SAUTÉED VEGETABLES

    • 1 tbsp olive oil
    • 250g mushrooms, quartered
    • 1 tbsp garlic, peeled and crushed
    • 1 tsp fresh sage, finely chopped + extra whole leaves, to garnish
    • 180g kale, chopped
    • 1 x 410g tin butterbeans, drained

    Instructions

    1

    For the polenta, place the stock and milk in a saucepan over medium heat and bring to a simmer. Add the polenta and whisk vigorously to combine. Cover and cook, whisking regularly, 15 – 18 minutes. Stir in the remaining polenta ingredients and season to taste. Remove from heat.

    2

    For the sautéed vegetables, heat the oil in a frying pan until hot. Add the mushrooms and fry for 5 minutes. Add the garlic, sage and kale and fry until the kale is tender and wilted, 5 minutes. Stir in the beans and season to taste.

    3

    Serve the polenta topped with the vegetables. Crumble over some blue cheese and garnish with fresh sage.

    Notes

    If you don’t enjoy blue cheese, try a milder cheese like ricotta or feta. Otherwise, 150g Parmesan or Gruyère used on their own will also work.

    ALSO SEE: Pork bangers on creamy polenta

    Pork bangers on creamy polenta

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