Spicy Polenta Loaf


2 tbsp Organic Salted Butter
4 Large Organic Kale Leaves, stems removed & leaves torn
1 tbsp Organic Coconut Sugar
1/2 tsp Freshly Ground Black pepper
1/2 tsp Himalyan Pink Salt
8 Trump Mushrooms, sliced lengthways
3 "Field Roast" Mexican Chipotle, Vegetarian Sausages, Diced
1 Packet Polenta
1/2 tsp Cayenne Pepper
4 cups Organic Vegetable Broth
1/2 cup Grated Parmesan Reggiano Cheese

Melt one tablespoon of the butter in a sauté pan, add the kale and shake the pan a little to cover the kale in the melted butter, sprinkle the coconut sugar, salt and pepper over the kale and cook, stirring gently for about 2 - 3 minutes until the kale has just started to wilt, but not burn.  Remove from the pan and set aside. 

Add the sliced mushrooms to the pan and cook lightly turning once until just starting to brown on both sides, remove from the heat and set aside in another dish.

Add the diced sausage meat to the pan and sauté for about 2 minutes, (do not let it burn) remove the pan from the heat and set aside. 

Bring the vegetable broth to a rolling boil add the rest of the butter and pour in the polenta and Cayenne pepper, stirring constantly with a balloon whisk to prevent any lumps from forming.

Once all the broth has been absorbed remove from the heat.  Spoon half of the polenta into a *cling wrap lined loaf dish, pat down firmly to make a base, then add the kale, spread it evenly over the polenta and pat down lightly, distribute the diced sausage evenly in a layer over the kale, place the sliced mushrooms over the sausage and sprinkle half of the Parmesan cheese over the mushrooms.

Cover this with the remaining polenta mix, press down lightly to make a flat surface, sprinkle the rest of the cheese over the top and set aside to cool for about one hour.  Once cooled, refrigerate for a couple of hours or overnight.

Preheat the oven to 375 degrees.

Remove the polenta loaf from the tin and slice into serving portions; place the slices on a lightly oiled baking sheet (or Silpat, if you have one) and bake in the oven for approx 10-12 minutes. 

*line a loaf pan with cling wrap overlapping all around to fold and seal in the polenta loaf before refrigeration.