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Polenta is a superfood, it is pure energy. We love it.
INGREDIENTS
Polenta
Tomato sauce
Mushrooms
Spinach
Onions
Rosemary
METHOD
We advise you to cook the polenta the day before in a 1:3 polenta/water ratio. Cook the polenta in salted water for 3-4 minutes until it thickens, pour into a tray and leave to cool completely.
In a food processor, combine tomato sauce, garlic, rosemary, salt, pepper and olive oil. Spread the cooled polenta over the mixture and bake in the oven for 30 minutes.
In a large frying pan, fry the sliced onions on one side and the chopped mushrooms on the other side. Fry long enough for the vegetables to brown and caramelise. Season to taste. The vegetables can also be roasted together in the oven. We achieved a better result if we roasted the vegetables separately.
In a steamer, briefly steam the spinach or other dark greens, adding the olive oil, salt and a few drops of lemon juice at the end. Cut Chiko mediterran into cubes.
Remove the polenta from the oven, top with Chiko cubes, roasted onions, steamed spinach and add a spoonful of soy yoghurt.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable
Author //
Lara Pirc
