Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.
Credit by: KingOfChef
Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm.
Heat oil in a wok over medium heat and cook garlic and ginger for 30 seconds. Add mushroom, corn, gai lan and chilli and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until vegetables are cooked. Divide polenta among 4 shallow bowls, top with vegetables and scatter with coriander and cashews. Serve immediately.
From Asian shops and greengrocers.