METHOD:

Start by bringing three of the four cups of water to the boil, for the polenta. You can add the stock cube into the cold water. Remember that water boils faster if you cover it with a lid.

While the water is warming up start prepping your vegetables. Slice the shallots into halfmoons and cut the mushrooms into bit sized pieces. Take the kale off the stem and rip into smaller bite sized pieces.

Once the water is boiling turn it down to a simmer and use a whisk to disperse the stock cube evenly. Keep whisking as you slowly add in the polenta. Make sure there are no lumps. Then add the remaining water and whisk it through. Allow the polenta to cook for about 10 minutes on low heat,. whisking it every so often. To make sure you are cooking the polenta you have well check the instructions on your packet.

While the polenta is cooking heat the oil in a skillet over medium heat. Once warm sauté the onions for 2-3 minutes or until starting to soften and maybe a little brown. Add the mushrooms and sauté until the moisture is released from them and cooked off. Season with garlic powder and add the kale. Stir fry for a couple of minutes until the kale is softened and bright green. Turn down the heat and pour over the soy sauce, mix well. Taste, adjust the seasoning and then take off the heat.

At this point the polenta should be cooked. Take it off the heat and stir through the nutritional yeast. Season with salt and black pepper to taste.

Serve the polenta in shallow bowls or on plates. I like to spread mine out into rounds. Top with the sautéed vegetables and some toasted pumpkin seeds. Serve each plate with a lemon wedge to squeeze over the meal.