A bit of a curve ball work breakfast this time! I had in my head savoury porridge (to mix up my carbs instead of the knee-jerk bread/potato ensemble). That turned into an idea for polenta and mushrooms, with a couple of nice extras inspired by a cracking vegan main I had at @10greekstreet a few weeks ago. Enjoy! Try and get the block of pre-made polenta if you can to save time.
Takes 30 minutes, makes 4 work breakfasts
500g mushrooms, sliced thickly
A big handful of curly kale
150g walnut halves
500g ready made polenta (I buy Italfresco), cut into thick slices
Salt and Pepper
1) Turn the oven on to 200C and put a frying pan on a medium high heat. Season the mushrooms and toss in a touch of I’ve oil. When the pan is hot add the mushrooms in one flat layer, making sure to not overcrowd the pan. Leave the mushrooms to char on one side (takes about 5 minutes) before flipping. Once all the mushrooms are cooked set aside.
2) On a baking tray at the kale and walnuts, season and add a touch of olive oil. Blast in a hot oven for 3-4 minutes. WATCH IT AND MAKE SURE IT DOESN’T BURN THIS HAS HAPPENED TO ME. When crispy (it goes a bit like the seaweed you get from a Chinese takeaway) take out to cool.
3) Season your polenta slices and add to your frying pan along with a touch of olive oil. It’s really important to leave the polenta to develop a crust, this can take 5-8 minutes on one side so be patient! Flip and fry on the other side.
4) When you are ready to serve, pile the mushrooms, walnuts and kale on top of a couple slices of polenta.