It's that time of year when I just want to bake, and cook, and make the kitchen smell wonderful! But seeing as how the holidays are right around the corner, I don't want to make food that is too rich or caloric or unhealthy. I want to feel great this fall, and reflect that vitality in what I eat. That way when the holidays do arrive, I'm coming at them with energy and enthusiasm!
One of the nicest dishes I've prepared in the last week is this one:
CREAMY POLENTA WITH MUSHROOMS AND WINE SAUCE
What I love about it? It's easy, delicious, and healthy! It's simple ingredients are flavoured with wine and balsamic vinegar so the taste is sophisticated, and the content is filling, but it's all good for you and won't leave you feeling too heavy. Fall's table is an abundance of delicious root vegetables and greens, stay tuned for more healthy pre-holiday recipes!
FOR POLENTA:
6 c water
2 c cornmeal or polenta
1 c nondairy milk (soy, rice, almond, hemp or oat)
1 tablespoon nondairy butter such as Earth Balance
1/4 c yeast flakes
1 tsp salt, or to taste
2 tablesoooons minced fresh basil
2 tablespoons minced parsley
1 tablespoon minced fresh thyme
black pepper, to taste
FOR MUSHROOMS:
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 pounds assorted fresh mushrooms such as porcini, oyster, chanterlle, lobster, cremini, and shitake, cleaned and chopped or sliced
1 tablespoon tamari soy sauce
2 to 5 tablespons red wine, for deglazing
3 to 4 tablespoons balsamic vinegar
2 tablespoons nondairy butter
DIRECTIONS:
To make the polenta, heat the water to a boil. Once the water has boiled slowly add cornmeal and stir frequently over low to medium heat being careful not to let it boil over. Slowly add milk, and stir until the liquid is absorbed and the polenta thickens, about five minutes.
Remove from heat and add butter, nutrional yeast, salt and herbs. Season with pepper. Set mixture aside while preparing mushrooms.
For mushrooms, in a large-size saute pan, heat olive oil. Add onion and cook for a few minutes. Add mushrooms and saute over medium-high heat until they begin to get limp. Don't cook them too long or they'll become rubbery and lose their flavor. Sprinkle with tamari and transfer to a bowl or plate.
Combine red wine and vinegar in the same saute pan. Stir in butter, taste for seasoning, and remove from heat.
To serve, place a few spoonfuls of creamy plenta in an individual bowl, top with mushrooms, and drizzle with wine sauce. Top with chopped parsley, if desired and serve! Bon appetit!!!
Makes 4-6 servings
(Faye is hoping to share! xoxox )
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