Crispy polenta with lemon & chilli butter

Name: Crispy polenta with lemon & chilli butter
Prep time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 40 g grated Parmesan; 2 tbsp butter; 60 g butter; 30 g Parmesan; 1 organic lemons; ½ red chillies; 200 g washed, prepared kale; 2 garlic cloves; oil; 200 g medium-fine polenta; 8 dl vegetable bouillon; salt and pepper to taste; 1 tbsp lemon juice

main dish Vegetarian lunch

Total: 1 hr 5 min. | Active: 35 min.

vegetarian

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Golden, crispy polenta and kale with a subtle hint of garlic, jazzed up with lemon & chilli butter – a combination that is both heart-warming and a real pick-me-up. This dish is simple enough for a weeknight dinner, yet so special that it leaves a lasting impression. Comfort food at its finest – perfect for banishing those winter blues with a spark of freshness.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 portions

Polenta
8 dl	vegetable bouillon
200 g	medium-fine polenta
40 g	grated Parmesan
2 tbsp	butter
	salt and pepper to taste

Lemon & chilli butter
60 g	butter
1	organic lemon, grated zest and the juice
½	red chilli, finely chopped

To fry the polenta
	oil for frying

Kale
200 g	washed, prepared kale
2	garlic cloves, sliced
1 tbsp	lemon juice
30 g	Parmesan, shaved
	salt and pepper to taste

How it's done

Polenta

Bring the stock to the boil. Stir in the polenta. Reduce the heat and simmer for approx. 3 mins., stirring until you have a thick paste. Stir in the parmesan and butter, season. Transfer the mixture to the prepared dish, smooth down, leave to cool. Cover and chill for approx. 30 mins. or overnight.

Lemon & chilli butter

Melt the butter in a small pan, add the lemon zest, juice and chilli, simmer for approx. 2 mins. Remove the pan from the heat, cover and set aside.

To fry the polenta

Preheat the oven to 60 °C, warm the platter and plates. Cut the polenta into approx. 12 triangles. Heat a dash of oil in a wide non-stick frying pan. Fry the polenta in batches for approx. 4 mins. on each side, keep warm. Heat a dash of oil in the same frying pan.

Kale

Stir-fry the kale and garlic for approx. 4 mins. until the kale has wilted. Add the lemon juice, mix, season. Plate up the kale with the polenta slices and lemon & chilli butter. Sprinkle with parmesan.

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