Creamy polenta with mushroom sauce

made from portobello mushrooms and a vegetable cream

Another version of this great dish that we love to eat on cooler days accompanied by a glass of red wine.

Gluten-free

Preparation time:

45 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, celery, soya

Ingredients

Fine corn semolina

Vegetable broth

Almond milk

Mushrooms

Portobello mushrooms

Garlic

Onion

Soy cream

Goat cheese

Rice flour

Chives

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3791
906
40
11
107
30
10
34
26
565

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

For the polenta: bring the milk, together with the broth and 1 tablespoon of oil to a gentle boil in a pot. Season to taste. Make sure to keep 1 cup of milk aside for the sauce.

Wash the vegetables. Peel and finely chop the garlic and onion. Cut the mushrooms into quarters or in 6 parts if they're big. Chop the chives and grate the cheese.

For the mushrooms sauce: heat 2 tablespoons of oil in a frying pan and sauté the mushrooms until they brown. Add the onion, garlic and a pinch of salt. Cook over low heat for 2 minutes. Add the flour and mix everything. Add the remaining cup of milk, while stirring, until it comes to a boil. Reduce the heat to a minimum, add the soy cream and let it cook for 3 minutes. Add half of the grated cheese and the chopped chives. Season to taste.

Once the milk in the pot boils, take a spatula and stir while you gradually add the polenta. Continue stirring until it starts to boil. Reduce the heat to a minimum and let it cook for approx. 3-5 minutes. Make sure to stir occasionally, so it doesn't stick to the bottom of the pan. Turn off the heat.