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.