CREAMY COCONUT POLENTA WITH CARAMELISED ONIONS AND MUSHROOMS
POLENTA
250 ml polenta
10 ml garlic, finely chopped
750 ml vegetable stock, warm
60 ml coconut cream
salt and pepper
CARAMELISED ONIONS
5 ml olive oil
200 g red onion, thinly sliced
15 ml sugar
MUSHROOMS
20 ml olive oil
250 g portabellini mushrooms, halved
TO SERVE
400 g tinned chickpeas, drained
100 g vegan cheese, grated
For the polenta, combine all of the ingredients in a pot over medium heat and cook uncovered, 20 mins.
Season it to taste.
For the caramelised onions, heat the oil in a pot over medium heat.
Add the onions, cover with a lid and cook, 10 mins. Stir regularly.
Add the sugar and cook uncovered, 5 mins. Season it to taste.
For the mushrooms, heat the oil in a large pan over high heat.
Add the mushrooms and fry, 2-3 mins until golden.
Season it to taste.
To serve, top each portion of polenta with some of the caramelised onions, mushrooms, chickpeas and cheese.
Scatter some basil on top and serve warm.
Tip: The polenta is best served with lentil and vegetable patties, chargrilled aubergine or cauliflower steaks.
Recipe: Gordon Hodge
