Creamy Polenta With Spicy Tomato & Kale Ragu

Ingredients

• For the sauce
• 1 leek
• 2 spring onions
• 2 garlic cloves
• 1/4 cup peas
• 2-3 large handfuls of blended kale or finely chopped spinach
• a big pinch of chilli flakes
• 1/4 tsp cayenne pepper
• 1/4 tsp smoked paprika
• 1 1/2 cups chopped tomatoes
• fresh mint leaves
• handful of chopped parsley
• salt and pepper to taste

• For the polenta
• 600ml of bone broth or stock
• 400ml nut milk of choice
• 230g polenta
• 4 tbsp nutritional yeast
• 1 tsp garlic powder
• 2-3 tsp finely chopped dried rosemary
• Pinch of salt

Directions

For the sauce: sauté until soft in olive oil the leek, spring onions and garlic. Next add frozen peas, kale or spinach, chilli flakes, cayenne pepper, smoked paprika, salt, pepper, a few fresh mint leaves, chopped parsley and organic tomato purée or. Cook down into a nice thick sauce, stirring regularly. Serve your cooked polenta as soon as it is cooked or it will stiffen, and top with your sauce and some fresh mint leaves. You can also add anything you like to the sauce such as eggplant, chickpeas, zucchini or capsicum. For the polenta: Start by heating stock/broth and milk until it begins to simmer, add polenta, a good 2 pinches of salt, a good amount of cracked black pepper, nutritional yeast, garlic powder and rosemary and stir vigorously and continuously for approx 15 mins until polenta is cooked and creamy.