The comfort bowl: Polenta with shallots, mushrooms, kale and pancetta

Serves 2-4

For the polenta

• 500g chicken stock
• 750g water
• 0.5 tsp sea salt
• 180g polenta
• 2 tbsp unsalted butter
• 3 tbsp parmesan

For the vegetables

• 200g mixed mushrooms
• 1 bunch kale
• A few knobs butter
• 2 shallots
• 120g pancetta
• 2 sprigs thyme
• 250g chicken stock

Step 1
Bring the stock and water to a boil in a deep saucepan with the salt.

Step 2
Stir in the polenta and reduce the heat to low, stirring continuously for 15 minutes – check cooking time on the package instructions.

Step 3
Leave the polenta to bubble for a further 40-45 minutes on a gentle heat, stirring well from time to time and keeping an eye on it so it doesn’t stick to the pan and burn.

Step 4
Meanwhile prepare the vegetables.

Step 5
Clean the mushrooms, rubbing them with a piece of kitchen paper.

Step 6
Boil some water in a pan.

Step 7
Tear the kale into small pieces and blanch in the boiling water.

Step 8
Drain then refresh under cold water.

Step 9
In a saucepan, melt a knob of butter and sweat the shallots over a medium heat.

Step 10
Remove before they start to colour.

Step 11
Fry the pancetta in the saucepan until crispy, then remove and put on a piece of kitchen paper.

Step 12
Add another knob of butter to the saucepan and fry the mushrooms on a medium heat until nicely coloured.

Step 13
Add the thyme leaves, kale and shallots.

Step 14
Season with salt and pepper, then add the stock and a knob of butter.

Step 15
Finish off the polenta by stirring in the butter and cheese.

Step 16
Pour into warm bowls, then top with the vegetables and crispy pancetta.

Step 17
Serve immediately.