Recipes
Main dish

Creamy Polenta and sauteed mushrooms

Preparation

10 minutes

Cooking

15 minutes

Total

25 minutes

Difficulty

Easy

Ingredients for 2

Polenta crémeuse

  • 150 g instant polenta
  • 1 tsp olive oil
  • 400 ml almond milk
  • 450 ml filtered water
  • 1 tsp dried thyme (or fresh)
  • 1 tsp dried oregano (or fresh)
  • 1/4 tsp rock salt
  • 1 tsp vegetable stock powder (or 1 cube)

Champignons sautés

  • 1 tsp garlic
  • 10 pieces button mushrooms
  • 7 pieces ceps (penny bun mushrooms)
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 tsp tamari (or soy sauce)
  • 1//3 tsp white pepper
  • 1 pinch cayenne pepper

Protéine végétale

  • 100 g lentils (option)

Garnitures

  • 1/2 bunch fresh parsley
  • 2 tbsp hemp seeds
  • 1 lemon
Suggested top-ups
Fresh parsley, Hemp seeds
Diets
Dairy Free, Gluten-free
polenta crémeuse, champignons sautés
Can be frozen
No
Conservation time at fridge
3 days
Necessary equipment
  • 2 pots
  • 1 non-stick pan
  • 1 whisk
  • 1 cutting board
  • 1 knife
  • 1 spatula
  • 2 serving bowls

Steps

Creamy polenta

  • Bring the water and the almond milk to boil in a pot
  • Pour le polenta gently into the pot
  • Lower the heat to low and misk energetically, continually using a whisk
  • Add in your thyme, oregano, salt
  • Stir continuously for 5 minutes to avoid lumps
  • After 5 minutes, remove from the heat, and pour your polenta in 2 bowls to serve

Lentils

  • If possible, in a second pan, cook your lentils at the same time as the polenta, to save time
  • Start with cold water, pour 100g of lentils in 500ml of cold water (do not salt the water, this hardens the lentils)
  • Bring to a boil, then lower the heat to medium and cook for 15 minutes (check the packaging in case a different timing is specific)
  • When ready/cooked, drain the lentils and garnish your creamy polenta with a layer of lentils

Mushrooms

  • In a pan, add olive oil
  • Once the oil is hot (not smoking), add the finely chopped garlic, and the washed and sliced mushrooms
  • Add salt and pepper to taste
  • Cook for 10 minutes, stirring occasionally to make sure your mushrooms don't stick to the pan
  • Meanwhile, wash and chop your fresh parsley
  • Once the mushrooms are tender, turn off the heat
  • Finally, pour over your polenta &lentils, and garnish with fresh parsley, hemp seeds (or other seeds / nuts for crunchiness), and add a pinch of lemon juice
  • Bon appétit!

0 comments

    Comments

    Your email address will not be published. Required fields are marked *