Creamy Polenta Mash with Salt & Vinegar Peas & Crispy Kale

Ingredients

• 200g Carlin Peas, covered and soaked overnight
• 1 tsp Ground Coriander
• 1 tsp Brown Sugar
• 1 tbsp Salt
• 2 tbsp Balsamic Vinegar
• 1 tbsp Olive Oil
• 2 Handfuls of Hardy Greens, ( used curly kale), finely chopped

For the Polenta

• 2 Red Peppers, halved and stalks cut out
• 4 Garlic Cloves
• Salt and Pepper
• 1 tbsp Red Wine Vinegar
• 250g Feta
• 200g Fine Polenta (might called instant polenta)
• 200ml Milk
• 300ml Water
• 50g Butter
• Seasoning to taste

To Finish

• A handful of Sultanas and a handful of Sunflower Seeds, roughly chopped

Method

1. Cover and cook the peas for around 30-40 minutes until tender then drain and pat dry.
2. Heat the oven to Gas 6/200’C and pop all the ingredients except the kale on to a baking tray, coating all the peas evenly with extra gubbins. Toast at the top of the oven, shuffling after 10 minutes.
3. After 20 minutes, add the chopped greens to finish crisping up. It is done when the greens start to turn and they are proper crispy, salty and pleasantly bitter. Set aside and try not to nibble them all.
4. Turn the oven up to Gas 8/230’C, roast the peppers on the baking tray, nestling the garlic in the halves, sprinkling with salt and pepper and a drizzle of olive oil. Cook until crispy and coloured round the edges then using a stick blender, blitz with the feta and vinegar. Set aside.
5. Pop a medium pan on with the milk and water and slowly bring to the boil. Turn down to a simmer and slowly pour in the fine polenta, whisking continuously to avoid lumps forming. Turn the heat down and continue to whisk and mix for about 5 minutes. This type of polenta needs a lot less time to cook than coarse polenta. Once it starts to stiffen then add in the butter and blitzed pepper mix. This should loosen it up to a creamy malleable consistency but don’t be afraid to add a little extra water if it needs letting out.
6. Season to taste then grab a bowl, spoon in the polenta, top with the peas and kale and sprinkle with the sultanas and sunflower seeds. A drizzle of good quality olive oil and a pinch of smoked paprika will complete your creation and it is now ready to eat with a big spoon like no one is watching.