Gluten Free Polenta with Kale, Mushrooms, Parmesan and Tomatoes

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1. 1Step 1: Heat oven to 180C, then place cherry tomatoes on a baking tray and roast for 15 minutes.
2. 2Step 2: Peel, halve and finely slice a red onion – cook in olive oil in a frying pan over a low heat until soft and translucent.
3. 3Step 3: Heat a small pan and add the butter and olive oil. Once the butter has melted add the herbs and half the garlic and cook over a low heat for a couple of minutes. Wash and slice your mushrooms and add to the pan to cook over a medium heat until the mushrooms are soft.
4. 4Step 4: Take a second small pan and cook your gluten free polenta according to the packet instructions. Add the water gradually to prevent clumping and give it a good stir. You know it is ready when it starts to stick together and come away from the sides of the pan. Season with salt and pepper to taste. I like to add a little knob of butter, as it gives the polenta a lovely silky consistency.
5. 5Step 5: Your tomatoes should be done now, so take them out of the oven and place to one side.
6. 6Step 6: Back to the frying pan – add the remaining garlic to the onion, cook for 1 minute, then add the kale. Turn up the heat a little and fry until the kale is bright green and slightly softened.
7. 7Step 7: To serve, create a bed of the kale/onion mix, top with the soft gluten free polenta, then spoon the mushrooms over the top. Place the cherry tomatoes on top and grate over a little parmesan and some black pepper.