Creamy Polenta with Mushrooms & Asparagus

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Here’s a quick, 20-minutes recipe, that looks like a fine-dining dish, but it’s really easy to make. Creamy polenta with mushrooms & asparagus is the perfect nutritious treat for any time of the day. Especially for when you’re in a rush.

Prep time: 5 minutes

Cook time:  15 minutes

Total time:  20 minutes

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Course: main course

Cuisine: Vegan, gluten-free

Servings: 4

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INGREDIENTS:

🌱800 ml plant-based unsweetened milk 

🌱150 g whole corn flour

🌱20 asparagus sticks

🌱250 g king oyster mushrooms (or other hard mushrooms)

🌱30 ml white wine

🌱2 Tbsp nutritional yeast

🌱1 big bunch of parsley

🌱20 g pine nuts

🌱6 Tbsp olive oil

🌱1 clove of garlic

🌱salt & pepper to taste

INSTRUCTIONS:

  1. In a medium pot, add the plant-based milk and heat it (but do not let it boil). 
  2. Add i tsp of salt
  3. Add gradually the corn flower and mix it constantly until you get a creamy texture
  4. Add the nutritional yeast. 

💡 Giving the fact that not all cornflower acts the same way when cooked, you might need to add extra plant-based milk in case your polenta is too thick.

To prepare the veggies:

  1. Remove the knots from the asparagus and cut the sticks into 3 equal sections
  2. Chop the mushrooms in large chunks
  3. Preheat a pan, add 2 Tbsp of olive oil and cook the veggies until they have a little crust (they must be cooked at high heat, to avoid them getting mushy)
  4. Season with salt & pepper to taste

To prepare the parsley pesto:

  1. In a mixer, add the parsley, pine nuts, 4 Tbsp of olive oil, garlic & salt and blend it well.

To serve:

One layer of polenta. Top it with the veggies and pour some pesto over them all. That’s it. Easy, right?

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