|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|
|250 g||portabellini mushrooms — halved|
|to serve — to serve|
|400 g||tinned chickpeas — drained|
|100 g||vegan cheese — grated|
|5 ml||olive oil|
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.