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Polenta with Mushrooms

Ingredients

  • FOR THE POLENTA

  • FOR THE MUSHROOM SAUCE

Directions

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Steps

1

Start with lukewarm water (not cold!), then add the polenta flour and salt to the breadmaker. Select the program for compotes or jams.

2

Meanwhile cut the mushrooms into slices or cubes and the spring onions into long strips.

3

In a non-stick pan, heat the oil, add garlic, spring onion, and bay leaf. When the garlic is simmering, add the mushrooms and salt and cook for 8-10 minutes. Add the sage, salt, and sauté in the pan and continue cooking for another minute.

4

In a separate bowl, use a whisk to mix the arrowroot or kudzu, the non-dairy milk and the tamari, making sure that no lumps are formed.

5

Pour the mix into the pan with the mushrooms and leave to simmer for 1-2 minutes. Reduce until the desired consistency is achieved. Mix with a wooden spoon, and if necessary add the stock.

6

Add the chopped rosemary during the last 2 minutes of cooking.

7

Remove the garlic and bay leaf, place the hot polenta on a wooden cutting board and serve with the mushroom sauce.

Enjoy

Polenta with Mushrooms

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Ingredients

Adjust Servings:
FOR THE POLENTA
1l lukewarm or warm water
200g organic corn flour
3g salt
FOR THE MUSHROOM SAUCE
300g cleaned mixed mushrooms
1 clove of garlic without peel
15g spring onions
30g extra virgin olive oil
6-8 leaves fresh sage
2g chopped rosemary
1 bay leaf
2g kuzu arrowroot
30ml homemade almond milk
1 spoon of lentil or classic tamari
15g vegetable stock
salt to taste

Nutritional information

271
Calories
43.7g
Carbs
9.5g
Fat
5.5g
Protein
461.5mg
Sodium
1.7g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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