A fresh italian meal that's wholesome and warm.
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.