Grilled polenta with cavolo nero and spinach
Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/4 litres water
- 1 teaspoon salt
- 250 grams instant polenta
- olive oil, for brushing
- 225 grams cavolo nero
- 100 grams free-range streaky bacon, chopped
- 1 tablespoon olive oil
- 1/2 cup shallots, chopped
- 1 tablespoon rosemary, chopped
- 1 clove garlic, crushed
- freshly grated nutmeg
- 100 grams baby spinach
- 1 lemon, to squeeze
- freshly shaved parmesan, to serve
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