Mushroom Polenta
Did you know your SD-ZP2000 Bread Maker could make Polenta? This recipe pairs light fluffy Polenta with a rich, earthy mushroom sauce to create the perfect winter warmer. Ideal for sharing as an entree or main to stave off those winter blues.
Ingredients
FOR THE POLENTA
- 1 lWater lukewarm or warm
- 200 gCorn Flour
- 3 gSalt
FOR THE MUSHROOM SAUCE
- 300 gMixed Mushroom
- 1Clove of Garlic without peel
- 15 gSpring Onion
- 30 gExtra Virgin Olive Oil
- 6Fresh Sage Leaf
- 2 gChopped Rosemary
- 1Bay Leaf
- 2 gKudzu or Arrowroot
- 30 mlAlmond Milk
- 1 tspTamari
- 15 gVegetable Stock
- Salt as desired
Steps
1) Pour lukewarm or warm water, Polenta flour and salt into the bread pan. Select menu 18.
2) Cut the mushrooms into slices or cubes,and cut the spring onion into julienne strips.
3) In a non-stick pan, heat the oil, garlic, spring onion and bay leaf. then, add the mushrooms and salt and cook for 8-10 mins. Add sage, salt and the sauté in the pan and continue cooking for another minute.
4) In a separate bowl, mix the arrowroot or kudzu, the vegetable milk and tamari, ensuring that no lumps are formed.
5) Pour into the pan with the mushrooms and let it simmer for 1-2 mins. Reduce until the desired consistency is obtained, and add the stock, if necessary.
6) During the last 2 mins of cooking, add the chopped rosemary.
7) Remove the garlic and bay leaf, pour the hot polenta on a wooden cutting board and serve with the mushroom sauce.
