Grilled Polenta With Cavolo Nero And Spinach - cooking recipe

Ingredients

9 oz instant polenta
8 oz cavolo nero or kale, leaves stripped from stems with a sharp knife and roughly chopped
3.5 oz bacon, chopped
1 tbsp olive oil, plus extra for brushing
2.5 oz shallots, chopped
1 tbsp fresh rosemary leaves, chopped
1 clove garlic, minced
None None freshly grated nutmeg, to taste
3.5 oz baby spinach
1 None lemon, to serve
None None freshly shaved Parmesan cheese, to serve

Preparation

Bring 5 cups water to a boil in a large saucepan. Add 1 tsp salt. Gradually stir in polenta with a wooden spoon. Once all polenta is added, reduce heat to low and cook, stirring constantly, for 5 mins.
Sprinkle a shallow baking pan with water then pour in polenta, quickly spreading polenta out with a damp knife until smooth. Let cool then cover and chill until set.
Cut polenta into squares and brush with olive oil. Heat a grill pan over high heat and sear polenta until browned on both sides.
Meanwhile, cook cavolo nero in gently boiling salted water for 7 mins then rinse under cold water until cool. Drain then squeeze out excess water.
Heat olive oil in a large frying pan over medium heat. Cook bacon until golden brown. Add shallots and cook for 3 mins, until golden. Stir in rosemary and garlic. Add nutmeg and freshly ground black pepper to taste. Set 1/2 the mixture aside.
Add cavolo nero to bacon and shallots and toss until heated through. Turn off heat and stir in spinach. Transfer grilled polenta to a serving platter and spoon kale mixture over top. Sprinkle with reserved bacon and shallots. Finish with a squeeze of lemon juice and a sprinkling of Parmesan shavings.