Stir-fried vegetables on asian-style coconut & pumpkin polenta

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  • Serving: 4
  • Prep time: 30 m
  • Cook time: 30 m
  • Ready in: 60 m
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Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.

Credit by: KingOfChef

Ingredients

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Step by step method

  • Step 1

    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.

  • Step 2

    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.

Tips & variations

  • From Asian shops and greengrocers.

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