Creamy coconut polenta with caramelised onions and mushrooms

4 servings Prep: 15 mins
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A hearty vegan side dish or main meal.

By Food24 April 24 2018
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Ingredients (12)

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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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.


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