Polenta is something I don’t cook often enough. It is creamy and comforting and goes with pretty much anything. In this 20 minute meal I pair a quick cooking polenta with sauteed chestnut mushrooms, kale and smoked tofu. With some nutritional yeast stirred through the polenta and a squeeze of lemon over the top I never tire of this combo. It’s a lovely marriage of hearty and comforting on one hand and fresh and vibrant on the other. Yum!

Malin x

Quick Polenta with Garlic Sautéed Mushrooms, Kale and Tofu

Serves 4.


For the polenta:

4 cups water

0,5 vegetable/mushroom stock cube

1 cup quick cooking polenta

0,25 cup nutritional yeast

Salt and black pepper, to taste

For the sauté:

3 shallots

250 g chestnut mushrooms

230 g smoked firm tofu

0,5 tsp garlic powder/granules

100 g cavolo nero or any other type of kale

1 tbsp soy sauce

To serve:

A handful of toasted pumpkin seeds

4 lemon wedges

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