Chilli Polenta Wedges

1. 1

   place the stock and saffron in a pan and bring to the boil.

2. 2

   Add the polenta and stir until smooth, allow to bubble for 1 minute.

3. 3

   Add the spring onions, cardamom and sweetcorn and stir well.

4. 4

   Cook for a further 2 - 3 min and turn out into a loose bottomed 8 inch cake tin.

5. 5

   Leave to stand for 10 minute.

6. 6

   While the polenta is standing spray a pan with oil and fry the mushroom with the chilli.

7. 7

   Serve a wedge of polenta topped with the chilli mushrooms and 1 tbsp of yoghurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.