Mushroom Polenta
Mushroom Polenta is a recipe featuring fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 ml Vegetable broth
- 300 ml oat drink (oat milk)
- 150 g cornmeal (instant)
- Salt
- olive oil (for the tray)
- 250 g chanterelle mushrooms
- 1 Shallot
- 1 Garlic clove
- 1 tbsp Olive Oil
- pepper (ground)
- 120 g vegan cheese (slices)
Instructions
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1.
Bring the vegetable broth and oat milk to a boil in a pot. Stir in the cornmeal, cooking with occasional stirring for about 5 minutes until it thickens. Remove from heat and season with salt. Brush an oven tray with oil, spread the polenta mixture to about 1 cm thickness, let cool for at least 30 minutes until firm.
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2.
Preheat the oven to 200°C fan.
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3.
Clean and chop the mushrooms. Dice the shallot and garlic finely. Sauté the mushrooms, shallot, and garlic in hot olive oil until golden brown. Season with salt and pepper and remove from heat.
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4.
Cut the cooled polenta into 8 discs (≈8 cm diameter). Place a slice of cheese on each disc, top with mushroom mixture, and stack into four towers. Arrange on parchment paper-lined tray and bake for about 10 minutes until the cheese begins to melt. Serve plated on dishes.
