Name: Creamy coconut polenta with caramelised onions and mushrooms
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 250 ml polenta; 10 ml garlic cloves, finely chopped; 750 ml vegetable stock warm; 60 ml coconut cream; salt and freshly ground black pepper; 200 g red onion thinly sliced; 15 ml sugar; 250 g portabellini mushrooms halved; to serve to serve; 400 g tinned chickpeas drained; 100 g vegan cheese grated; 5 ml olive oil

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Ingredients (12)

POLENTA

250 ml	polenta
10 ml	garlic — cloves, finely chopped
750 ml	vegetable stock — warm
60 ml	coconut cream
	salt and freshly ground black pepper

CARAMELISED ONIONS

200 g	red onion — thinly sliced
15 ml	sugar
250 g	portabellini mushrooms — halved
	to serve — to serve
400 g	tinned chickpeas — drained
100 g	vegan cheese — grated
5 ml	olive oil

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Method:

For the polenta, combine all of the ingredients in a pot over medium heat and cook uncovered, 20 mins. Season it to taste.

For the caramelised onions, heat the oil in a pot over medium heat. Add the onions, cover with a lid and cook, 10 mins. Stir regularly. Add the sugar and cook uncovered, 5 mins. Season it to taste.

For the mushrooms, heat the oil in a large pan over high heat. Add the mushrooms and fry, 2-3 mins until golden. Season it to taste

To serve, top each portion of polenta with some of the caramelised onions, mushrooms, chickpeas and cheese.

Scatter some basil on top and serve warm.

Tip: The polenta is best served with lentil and vegetable patties, chargrilled aubergine or cauliflower steaks.