Mushroom and Pepper Polenta
Polenta is a paste or dough used in Italian cuisine, made from cornmeal, and is usually boiled and typically then fried or baked. This recipe is gluten-free.
3 cups water (can use lightly salted veggie stock powder)
½ tsp salt to taste
½ tsp black pepper
1 cup cornmeal/polenta (Nature's Choice)
3 Tbsp olive oil
1 Tbsp fresh chopped coriander/cilantro
250g button mushrooms, sliced
250g portabellini mushrooms sliced
1 medium onion, chopped
3 cloves garlic, minced
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 400g can chopped tomatoes or use fresh, skins removed
1 cup vegetable stock
1 Tbsp chopped fresh parsley
Sunflower or canola oil for frying polenta
- In a heavy saucepan over high heat, bring the water to a boil with salt and pepper. Slowly add the cornmeal, stirring constantly with a wooden spoon. Reduce heat to low and cook 20 minutes, stirring frequently as the mixture thickens.
- Remove from heat and add 2 tablespoons of the olive oil and the coriander. Stir well.
- Lightly grease a plastic or glass container with olive oil.
- Use a wet spatula to pour in the cornmeal mixture (polenta). Spread to just over 1 cm thick.
- Set aside to cool for at least 30 minutes. Can place in fridge to speed things up if required.
- While the polenta is cooling, heat the remaining oil in a large skillet over high heat.
- Sauté the onion, garlic and peppers in the hot oil until tender.
- Add the sliced mushrooms and continue to sauté until mushrooms start to give up their juices.
- Add the tomatoes and stock and simmer for 10 minutes over low heat.
- Cut the cooled polenta into squares or whatever shapes you fancy.
- Heat a small amount of oil in a clean skillet or frying pan and pan fry the polenta shapes for at least 5 minutes per side. Do not move the polenta around too much initially or it won't crisp up and you will get mushy polenta all over your lifter.
- Serve with mushroom and pepper sauce and sprinkle with the chopped parsley.
- Note: You can also add in a can of drained and rinsed red kidney beans to increase the protein level of this dish.
Serves 3 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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