Creamy coconut polenta with caramelised onions and mushrooms


Creamy coconut polenta with caramelised onions and

Ingredients 16
Servings 4
Time 15mins

Ingredients

  • POLENTA
  • 250
    ml
    polenta
  • 10
    ml
    garlic - finely chopped
  • 750
    ml
    vegetable stock - warm
  • 60
    ml
    coconut cream
  • salt and pepper
  • CARAMELISED ONIONS
  • 5
    ml
    olive oil
  • 200
    g
    red onion - thinly sliced
  • 15
    ml
    sugar
  • MUSHROOMS
  • 20
    ml
    olive oil
  • 250
    g
    portabellini mushrooms - halved
  • TO SERVE
  • 400
    g
    tinned chickpeas - drained
  • 100
    g
    vegan cheese - grated
 

Method

40mins
 

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. 



ALSO READ: 

Pantry party: 5 interesting ways to use a can of chickpeas

These versatile little balls of nutrients are great for any low GI or vegan diet. by: Inge Bartsch | 14 Sep 2017 Most people don't realise that something as small as a chickpea (tinned or raw), can contribute to a dish and and play part in a healthy diet.

 

Read more on: vegetarian  |  mushrooms
 

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