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