Polenta with Mushroom and Kale

The Recipes / Vegetables 

The Glasshouse, Edinburgh

250g polenta
1 litre vegetable stock
100g sweetcorn
3 spring onions
500g mixed wild mushrooms
300g kale
150ml double cream
5 cheddar slices


Serves 5

Mix the polenta with the cold vegetable stock. Chop the spring onions and stir fry slightly with the sweetcorn. Add the polenta mixture, stirring while cooking until it becomes a thick paste. Spread onto a flat surface to 1cm depth. When cool, cut out ten disks 8-10cm diameter.

Slice the mushrooms and kale, stir fry, and add the double cream. Add salt and pepper and reduce to a buttery consistency. Layer with the polenta discs as shown. Bake at 180˚C for 8 minutes, top with cheese, and return to the oven until the cheese has melted.