Soft Polenta with Cavolo Nero & Cremini Mushrooms


serves 4

  • 200g quick cook polenta
  • 200m1 whole milk
  • 500g cremini mushrooms
  • 1 bunch around 400g cavolo nero
  • 100g unsalted butter
  • 50g grated Parmigiano Reggiano
  • 2 tbls olive oil
  • 1 finely minced clove of violet garlic Salt & Fresh Ground Pepper

Thoroughly clean the cavolo nero.

In a large sauce pan fill with salted water and bring to the boil , cook the cavolo nero for around 3 minutes plunge into cold water. Drain well.

Clean the cremini mushrooms. Warm a fry pan with 1 tbsp oil, garlic & 20g of butter add the mushrooms & sauté until golden.

Season with salt and pepper and place in a bowl.

In the same pan sauté the cooked cavolo neroin a tbsp olive oil for a couple of minutes.

In a non stick sauce pan gently warm the 200m1 milk and bring to the boil, add a pinch of salt and pour the polenta stirring continually with a whisk.

Simmer and stir for a couple of minutes until it thickens.

Remove from the heat and add the remaining butter and Parmigiano Reggiano Serve the polenta on a warm plate topped with the cavolo nero and the mushrooms and finish with finely grated parmigiano Reggiano.