Creamy Mushroom Polenta
Ingredients
The polenta
The mushrooms
-
1
recipe
Sautéed Mushrooms
The sauce
Optional toppings
-
to taste
Microgreens
-
to taste
Roasted Chickpeas
Instructions
- Cook the polenta using the instant method for about 30 minutes.
- Prepare the chimichurri by mixing the ingredients by hand.
- Sauté the mushrooms in olive oil until they are soft and brown, seasoning with rice vinegar and tamari or soy sauce.
- Assemble the dish by placing hot polenta in bowls, topping with sautéed mushrooms and drizzling with chimichurri.
- Add microgreens and roasted chickpeas if desired, and serve with extra chimichurri on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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