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Published On: March 24, 2022Categories: Peaceful Belly Kitchen0 Comments1.1 min read

Here’s a quick lunch if you have done a little food prep at the weekend!

I had included wild garlic pesto, and hazelnut dukka in my food prep, so it took about 20 minutes to make this lunch.

To make the polenta bring 4 cups of water to a steady simmer and gradually pour in 1 cup of dry polenta as you whisk. Simmer for 15 minutes.

Some people say don’t stir some say do — I stir intermittently and it works fine.

While the polenta is cooking, in another pan, sauté in 2 tablespoons of ghee a mix of: 1 leek sliced small, 1/2 fennel bulb sliced small, 1 handful of wild garlic chopped small, and a big handful of spinach chopped small. Once soft and turning golden add 1/2 a cup of chopped goats cheese.

Once the polenta is cooked add 2 tablespoons of pesto (I used the wild garlic pesto from last post). Serve with the hazelnut dukka (simply roast some hazelnuts and roughly grind with a few pinches of rock salt — test for your taste needs.


A good Kapha season lunch which all dosha types can enjoy, but pitta types have a bitter green salad on the side, and Kapha types steam the vegetables instead of sautéing, and serve with some fresh chilli chopped.

Collard coconut burdock spring green soup
Roasted fennel with cayenne hummus

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