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

July 24, 2019 (Last Updated: July 23, 2019)
Creamy blue cheese polenta with sautéed kale, butterbeans and mushrooms

This is so filling and it makes a lovely vegetarian main meal, but it also works perfectly with roasted chicken or braised beef.

Recipe by Illanique van Aswegen 
Photograph by Adel Ferreira

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.

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