Soften the bitterness of dandelion with the sweetness of almonds and the starchy polenta for a filling vegetarian meal, perfect for Meatless Monday (and for those evenings when you want to cook something in less than 30 minutes).
80 gr quick cook polenta
40 gr almonds
40 gr dandelion leaves, chopped
10 gr onion, chopped
1 garlic clove, sliced
1 pinch salt
1 tablespoon vegetable oil
300 ml water or vegetable stock
In a saucepan cook the onion and garlic in vegetable oil and a bit of water for 3 minutes, then add the almonds and dandelion and cook on a medium heat adding more water for 15 minutes.
Add the quick cook polenta (I used the one that cooks in 1 minute) and more water, plus the salt. If you are using vegetable stock you won’t need to add extra salt.
Stir everything together and cook for another 2 minutes to make the polenta thicker.