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

Servings: 0

FOR THE POLENTA

1 l Water lukewarm or warm

200 g Corn Flour

3 g Salt

FOR THE MUSHROOM SAUCE

300 g Mixed Mushroom

1 Clove of Garlic without peel

15 g Spring Onion

30 g Extra Virgin Olive Oil

6 Fresh Sage Leaf

2 g Chopped Rosemary

1 Bay Leaf

2 g Kudzu or Arrowroot

30 ml Almond Milk

1 tsp Tamari

15 g Vegetable Stock

Salt as desired

Steps

STEP 1

Pour lukewarm or warm water, Polenta flour and salt into the bread pan. Select menu 18.

STEP 2

Cut the mushrooms into slices or cubes,and cut the spring onion into julienne strips.

STEP 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.

STEP 4

In a separate bowl, mix the arrowroot or kudzu, the vegetable milk and tamari, ensuring that no lumps are formed.

STEP 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.

STEP 6

During the last 2 mins of cooking, add the chopped rosemary.

STEP 7

Remove the garlic and bay leaf, pour the hot polenta on a wooden cutting board and serve with the mushroom sauce.