Mushroom Polenta
Let yourself be wrapped by the fragrance of freshly cooked polenta and the scent of mushrooms.
Just like in the mountains.
1 hours 10 minutes271kcalIngredients
FOR THE POLENTA
- 1 lWater (lukewarm or warm)
- 200 gCorn flour
- 3 gSalt
FOR THE MUSHROOM SAUCE
- 300 gMixed mushrooms
- 1Clove of garlic (without peel)
- 15 gSpring onion
- 30 gExtra virgin olive oil
- 8Fresh sage leaves
- 2 gChopped rosemary
- 1Bay leaf
- 2 gKudzu or arrowroot
- 30 mlAlmond milk
- 1 tspTamari
- 15 gVegetable stock
- Salt (As desired)
Steps
STEP 1
Pour lukewarm or warm water, Polenta flour and salt into the bread pan. Select menu 18.
STEP 2
Cut the mushrooms into slices or cubes, and cut the spring onion into julienne strips.
STEP 3
In a non-stick pan, heat the oil, garlic, spring onion and bay leaf. then, add the mushrooms and salt and cook for 8-10 mins. Add sage, salt and the sauté in the pan and continue cooking for another minute.
STEP 4
In a separate bowl, mix the arrowroot or kudzu, the vegetable milk and tamari, ensuring that no lumps are formed.
STEP 5
Pour into the pan with the mushrooms and let it simmer for 1-2 mins. Reduce until the desired consistency is obtained, and add the stock, if necessary.
STEP 6
During the last 2 mins of cooking, add the chopped rosemary.
STEP 7
Remove the garlic and bay leaf, pour the hot polenta on a wooden cutting board and serve with the mushroom sauce.
The Artisan Breadmaker
• Crusty bread handmade right at home
• Specialist design for baking crispy crusts
