Gill Meller’s Hearty Polenta With Blue Cheese And Greens

Hearty, comforting and filling, this simple threesome is just the ticket on a chilly day. If blue cheese doesn’t appeal to you, use a soft goat’s cheese instead.

Serves 4

Ingredients:

400g spring greens, kale or cavolo nero
A large knob of butter
200g fairly soft blue cheese, or goat’s cheese, crumbled into small chunks
Sea salt and freshly ground black pepper
For the polenta
400ml milk
1 bay leaf
½ onion
A sprig of thyme (optional)
150g quick-cook polenta
20g butter

Method:

1. Put the milk for the polenta in a saucepan along with 400ml water. Add the bay leaf, onion, and thyme if using. Bring to just below the boil, then take off the heat and set aside to infuse for 20 minutes.

2. Strip the greens or kale leaves away from their tough stalks. Roll the leaves up and slice across them to produce thick ribbons. Steam them for about 3 minutes until tender, or add to a pan of boiling salted water and simmer for just 2 minutes until tender, then drain well. Squeeze or press the greens in the colander to remove as much water as you can. Toss with the knob of butter and some salt and pepper and keep warm.

3. For the polenta, strain the infused milk and water into a clean pan. Bring to a simmer, then add the polenta in a thin stream, stirring as you do so. Stir until the mixture is smooth and let it return to a simmer. Cook for just 1 minute, then remove from the heat. Stir in the butter and season generously with at least ¼ teaspoon salt.

4. Scoop the soft polenta into warm bowls. (If you have to leave it standing for any time in the pan, and it seems to be thickening too much, you can loosen it with a splash or two of hot water.) Top with the crumbled cheese and put a heap of buttered greens alongside. Grind over some pepper and serve.

See more of Gill Meller’s favourite comfort food recipes