dinner · vegetarian · gluten-free
Weekday polenta with garlicky greens
Creamy Parmesan polenta topped with sautéed kale, chili and a soft egg.
- Time
- 30min
- Steps
- 3
Ingredients
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Allergens
Contains milk and egg.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk polenta into simmering salted water and cook 5–10 minutes; stir in butter and Parmesan.
-
2
Cook garlic and chili in oil, add greens and a splash of water until tender; add lemon.
-
3
Serve polenta topped with greens and an egg.
