Creamy blue-cheese polenta with sautéed kale, butterbeans and mushrooms – Food & Home Magazine
This is so filling and it makes a lovely vegetarian main meal, but it also works perfectly with roasted chicken or braised beef.
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Ingredients
- <h3> CREAMY BLUE-CHEESE POLENTA </h3>
- 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
- freshly ground black pepper
- <h3>SAUTÉED VEGETABLES </h3>
- 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
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