Mushroom, Polenta, Cavolo Nero - Meat Free Monday

Name: Mushroom, Polenta, Cavolo Nero - Meat Free Monday
Ingredients: For the polenta; 750 ml (3 cups plus 2 tablespoons) vegetable stock; 1 bay leaf; 1 tablespoon fresh thyme leaves, chopped; 125 g (¾ cup) polenta (not quick cook); 2 tablespoons B12 nutritional yeast flakes; 2 tablespoons extra virgin olive oil; freshly ground black pepper; sea salt, to taste (optional — the stock may be salty enough); For the sautéed vegetables; 3 leaves cavolo nero or kale; 1 tablespoon olive oil; 2 garlic cloves, finely chopped; 300 g (10½ oz) mixed mushrooms, brushed clean of any dirt and sliced (I use chanterelle, cremini and oyster mushrooms); 1 tablespoon thyme leaves; ½ tablespoon balsamic vinegar; 1 teaspoon Worcestershire sauce (plant-based); zest of ½ lemon, plus more to serve

meatfreemondays.com

Polenta infused with fresh herbs, served with earthy, meaty-textured mushrooms and cavolo nero, all lifted with fresh lemon.

View full recipe on meatfreemondays.com

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Ingredients

For the polenta
750 ml (3 cups plus 2 tablespoons) vegetable stock
1 bay leaf
1 tablespoon fresh thyme leaves, chopped
125 g (¾ cup) polenta (not quick cook)
2 tablespoons B12 nutritional yeast flakes
2 tablespoons extra virgin olive oil
freshly ground black pepper
sea salt, to taste (optional — the stock may be salty enough)
For the sautéed vegetables
3 leaves cavolo nero or kale
1 tablespoon olive oil
2 garlic cloves, finely chopped
300 g (10½ oz) mixed mushrooms, brushed clean of any dirt and sliced (I use chanterelle, cremini and oyster mushrooms)
1 tablespoon thyme leaves
½ tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce (plant-based)
zest of ½ lemon, plus more to serve