Creamy coconut polenta with caramelised onions and mushrooms

4 servings Preparation: 15 mins By Food24
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Ingredients (15)

maize meal — polenta
250 ml maize meal — polenta
10 ml garlic — cloves, finely chopped
750 ml vegetable stock — warm
60 ml coconut cream
salt and freshly ground black pepper
5 ml fresh chillies — 573
200 g red onion — thinly sliced
15 ml sugar
20 ml fresh chillies — 573
250 g portabellini mushrooms — halved
to serve — to serve
400 g tinned chickpeas — drained
100 g vegan cheese — grated
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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. 


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.

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