This quick dish looks impressive but is easy to make. Swap the cavolo nero for any dark greens. If you can’t find exotic mushrooms, use chestnut mushrooms.
vegetarian Italian-style hard cheese, finely grated
Directions
Step 1To make the mushrooms, melt the butter in a large
frying pan over medium-high
heat. Add the mushrooms and
some seasoning and cook for
5min, until golden and any liquid has evaporated.
Step 2Add the garlic and dried
herbs and cook for 1min.
Stir in the cavolo nero and
chickpeas and cook for 3min,
or until the greens have
wilted. Stir in the crème
fraîche until melted, check
seasoning and set pan aside.
Step 3For the polenta, bring 1 litre
water to the boil in a large pan
over medium heat. Whisk in
extra virgin oil and 2tsp fine
salt. Slowly whisk in the
polenta and keep whisking
for 3min, or until thickened
(be careful, as the mixture will
bubble vigorously). Remove
from heat, whisk in the cheese
and plenty of seasoning.
Loosen with some extra
just-boiled water, if you like.
Step 4To serve, divide the polenta
between 4 bowls and top
with the mushroom mixture.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
