Once a peasant dish, this beautiful and versatile dish made of corn grits is a perfect and a light textured food served with mushrooms, sea food or meat. Polenta can be made in varied ways. I made this same dish for one of my clients who wanted to learn some flavorful vegan meal. He loved the combination of polenta with mushrooms and could not get enough of it. The important variation I made (to regular polenta) was that I used 1.5 cups of almond milk so as to obtain a gravy like texture. In the recipe below, make the polenta at the end so that it may be served right away.
Serving size: 2 servings
½ teaspoon olive oil
1 clove of garlic minced
1 big onion minced
½ teaspoon minced jalapeno
2 cups ¼ inch quartered cubes mushrooms
½ teaspoon pomegranate vinegar/ ¼ cup red wine
1 small tomato (puréed)
Salt and Pepper to taste
- In a pan, warm some oil and then add onion and garlic. Let it sweat for 5 – 10 minutes. Add jalapenos, let it cook for 2 – 3 minutes and then add mushrooms. Cook for 10 -15 minutes and then add vinegar, salt and pepper. Add tomato purée and let it cook for additional 5 minutes.
Bed of garlicky kale
1 teaspoon olive oil
1 teaspoon garlic
2 cups thinly sliced kale
- In a pan add, add warm oil and cook some garlic. Add kale, cover and let it cook for 3 – 4 minutes.
1 teaspoon butter or olive oil
½ cup Polenta
¾ cup whole milk/ almond milk ( Vegan)
¼ cup water
2 tablespoon parmesan cheese / 1 teaspoon Umeboshi paste ( If you are vegan)
Salt and black pepper to taste
- In a small deep pan, add oil/butter, milk and water and let them boil. Add polenta and keep stirring with a spatula so that no lumps are formed.
- Add cheese/Umeboshi paste, salt and pepper and let it cook at a low flame for 20 – 25 minutes. Keep stirring occasionally
- In a square plate or pan, pour the polenta and make a layer ¾ inch in height. let it set for 5 – 10 minutes.