Polenta Squares with Mushroom Sauce


 

 


For the polenta:

1 medium onion, chopped
1tsp olive oil
3 cups of vegetable broth

(or water with 1 vegetable cube such as Rapunzel)
1 tsp sea salt
2 tsp salt free spice such as Mrs. Dash or pizza spice
Freshly ground black pepper
1 1/4 cups polenta (farmer ground)

For the mushroom sauce:
1/2 onion, finely chopped
2 cups of fresh mushrooms, such as cremini, chopped
1/2 cups dried mushrooms*, rehydrated and ch0pped
5 cloves minced or pressed garlic
1 cup mushroom water (or water with 1 vegetable cube such as Rapunzel)
2 tsp salt free spice such as Mrs. Dash or Mrs Dash liquid aminos
1 Tablespoon nutritional yeast
1/4 cup cooking wine (option)
1/4 cup non-dairy milk (I use almond milk)
2 tbs of flour or arrowroot

Prepare Polenta ahead of time:
Saute onion in oil in a sauce pan until golden. Add the vegetable broth and bring to boil over high heat. Add salt, all spices and olive oil. Whisk in the polenta and keep stirring for 10 minutes or until smooth and thick. Pour into two 11″ tart pans or flat dinner plates. Spread evenly over the surface. Cool and refrigerate for 30  minutes or until firm. Then cut in squares and grill them lightly from both sides.

For the mushroom sauce:
Saute onions and garlic for abt 5 minutes. Add all mushrooms, close the pan and cook about 10 minutes until they release their water. Add the vegetable broth or soaking water, nutritional yeast, herbs, and cooking wine.
Stir in the almond milk (or milk replacer) dust the surface with the flour or arrowroot and stir until blended. Add to the pan the rest of the ingredients and keep stirring over low heat as it thickens. Season with fresh ground pepper and serve over the grilled polenta squares. ©Sabineart2012

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