Savoy cabbage, mushroom and blue cheese polenta bake

Name: Savoy cabbage, mushroom and blue cheese polenta bake
Yield: Serves 8
Ingredients: 2 tablespoons thyme leaves; ½ Savoy cabbage, core removed and the leaves sliced quite thinly; 1 large white onion, sliced; 6 tablespoons extra-virgin olive oil; 300 g large field mushrooms, sliced; 4 garlic cloves, chopped; 3 tablespoons balsamic vinegar handful of coarse breadcrumbs; 250 g instant polenta grains, sieved; flaky salt; 100 g butter; 200 g blue cheese (I used Stilton, although any blue cheese will work); 1 tablespoon chopped rosemary; 1 litre vegetable stock

Preparation info

Serves
8

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

This doesn’t take long to put together and makes a great hearty winter’s meal. Replace the cabbage with slow-roast tomatoes, however, and drizzle pesto on the top, and it’s a fantastic summer buffet dish. You can make it in advance and then reheat it; but, if you do, bake it at 160°C/gas 3 for 20 minutes before turning the heat up to colour the top.