Polenta with Roasted Mushroom and Peas
  • CourseMain Dish
For the peas
  • 2cup peas
  • 2tablespoon olive oilextra virgin
  • thyme
  • 1pinch salt
  • 1pinch ground pepper
For the roasted mushrooms
  • 3tablespoon coconut oil
  • 0.5 pritamin pepperdiced
  • 300g mushroomssliced
  • thyme
  • nutmeg
  • ground pepper
  • 1pinch salt
  • 50g walnutschopped
For the polenta
  • 500ml Water
  • 3pinch salt
  • 200g ground corn(maize grits)
  • 1clove garlicmashed
  1. 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.
  2. 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.
  3. Reduce to a low heat and add the walnuts. Cook for a further 3-4 minutes.
  4. 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.
  5. 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.
  6. Plate up the polenta by gently turning the bowl upside down. Be careful so the polenta keeps it’s shape!
  7. Top polenta with the mushrooms and peas, and serve.