Tomatoey polenta with chestnuts & greens
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels far more impressive than the thirty minutes it takes to make. Creamy polenta gets a double dose of richness from roasted chestnuts and umami from wild mushrooms, all brought together in a bright tomato sauce. The cavolo nero adds a wonderful peppery bite and is packed with calcium and vitamins, making this dish as nourishing as it is delicious. What I love most is how straightforward it all is, yet somehow tastes like you've spent hours in the kitchen. Topped with fresh parsley and a sprinkle of vegan cheese, it's the kind of comforting meal that proves you don't need complicated techniques to eat really well.
Ella x
Ingredients
- 1onion(chopped)
- 250pack whole chestnuts(pack frozen Whole Chestnuts)
- 1olive oil(for frying)
- 400 gramsplum tomatoes
- 10 gramswild mushrooms(crumbled or chopped (optional))
- 2 clove/sgarlic clove(cloves garlic, thinly sliced )
- 100 mlswhite wine(or cider (optional, or use more stock))
- 1.2 litre/svegetable stock(hot)
- 250 gramspolenta
- 250 gramscavolo nero(kale, Savoy cabbage, sweetheart cabbage or a mix)
- 25 grams25g pack flat leaf parsley(pack flat leaf parsely, finely chopped )
- 1chilli flakes(to serve)
- 1vegan hard cheese alternative(Vegetarian hard cheese alternative, to serve )
- 1extra virgin olive oil(to serve)
Detail level
Instructions
- 1
Place a large saucepan over a medium heat. Add the onion, the frozen chestnuts and a good splash of oil. Soften for 5-7 minutes.
- 2
Using a masher, roughly break the chestnuts up into quarters, as you still want their texture. Add the tomatoes, wild mushrooms, if using, and garlic. Crush the tomatoes with the masher. Add the wine or cider, if using, and bring to a bubble.
- 3
Pour in 1L stock. Bring the pan back to a simmer, then scatter in the polenta and stir well to combine. Bring back to a bubble and cook for 5-7 minutes, stirring often, loosening it with the remaining stock if needed. Meanwhile, discard the tough stalks from the greens, then roughly chop the leaves.
- 4
Add the greens to the pan and stir in to wilt over the heat for 2-4 minutes, or until just tender. Season and add the parsley. Serve immediately in shallow bowls, with the extra toppings – chilli flakes, cheese alternative and oil – of your choosing. More chestnuts, grated, also work well.
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