I have travelled home last weekend to my parents, and I have planned a vegan deliciousness which is satisfying for even those (especially the guys) who consume meat in my family.
After taking stock of the available ingredients at home, I have found mushrooms, salad, paprika, nuts, grains, and a pack of peas in the fridge.
The result is today’s recipe which is easy to prep, decorative, and there’s no way of messin’ up!
Let’s go to the kitchen!
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- 2 cup peas
- 2 tablespoon olive oil extra virgin
- thyme
- 1 pinch salt
- 1 pinch ground pepper
- 3 tablespoon coconut oil
- 0.5 pritamin pepper diced
- 300 g mushrooms sliced
- thyme
- nutmeg
- ground pepper
- 1 pinch salt
- 50 g walnuts chopped
- 500 ml Water
- 3 pinch salt
- 200 g ground corn (maize grits)
- 1 clove garlic mashed
- For the peas, put the peas in a large saucepan and cover with water, boil for 15-20 minutes. Add the salt, thyme, oil and pepper. Mix well.
- Add the mushrooms, pepper, nutmeg, thyme, and salt to taste. Fry for 3-4 minutes on a high heat. Reduce to a medium heat and cook for about 10 minutes.
- Reduce to a low heat and add the walnuts. Cook for a further 3-4 minutes.
- For the polenta, boil the water and salt in a large pan. Reduce to a low heat and add the maize (corn) grits, cook for 10 minutes, stirring constantly. Add the garlic and stir well. Remove from heat.
- Fill a small bowl with the polenta. Let it rest for about 10 minutes to give the polenta time to take the shape of the bowl.
- Plate up the polenta by gently turning the bowl upside down. Be careful so the polenta keeps it’s shape!
- Top polenta with the mushrooms and peas, and serve.
Ingredients Polenta with roasted mushroom and peas
Polenta with roasted mushroom and peas
Polenta with roasted mushroom and peas
Pro Tips
- Remember to watch your timing! You can make the mushroom mixture while the peas are boiling.
- Be sure to lower the heat before adding the walnuts to the mushroom mix–burned vegetable oils can contain dangerous carcinogens!
- Add the corn grits to the boiling water in small bits to avoid caking.
- Grease the bowl with a tablespoon of olive oil before filling it with polenta. This makes it easier to remove the polenta once it’s set.