Name: Baked polenta with kale
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 60g kale leaf and spinach mix; 510.00 gm gluten-free vegetable stock; 515.00 gm lactose-free milk; 1 tsp chopped fresh lemon thyme leaves; 150.00 gm fine polenta; 50g butter, chopped; 125.00 ml finely grated pecorino; 40.00 ml seed mix (pepitas and sunflower kernels)

Baked polenta with kale

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Cozy up with a delicious baked polenta loaded with kale and spinach on chilly nights.

Ingredients:

60g kale leaf and spinach mix
510.00 gm gluten-free vegetable stock
515.00 gm lactose-free milk
1 tsp chopped fresh lemon thyme leaves
150.00 gm fine polenta
50g butter, chopped
125.00 ml finely grated pecorino
40.00 ml seed mix (pepitas and sunflower kernels)

Instructions:

Preheat your oven to 200C/180C fan-forced and generously grease a 4.5cm-deep baking dish measuring 16.5cm x 22cm at the base and 20.5cm x 26cm at the top.
Set aside 8-10 kale leaves.
In a saucepan over medium-high heat, combine stock, milk, and thyme, and bring to a boil. Slowly pour in polenta while stirring continuously. Cook and stir for 10 minutes. Remove from heat.
Efficiently incorporate butter into the mixture. Combine kale mixture with polenta. Generously season with salt and pepper. Transfer to prepared dish. Garnish with reserved kale, pecorino, and seed mix. Bake until golden, 10 to 15 minutes. Serve hot.

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