Often with gluten free eating (and cooking) we can get stuck in a rut with ingredients. Sometimes I find myself returning to the same old brown rice or quinoa with stir fries and salads and ignoring some of the brilliant ingredients out there... one of these brilliant ingredients is Polenta.
Creamy polenta is a delicious alternative to mashed potato and it’s unbelievably cozy and comforting, ideal for dinners and lunches. Among my current favourite dishes are these towers of creamy polenta and tasty vegetables. It’s clean and comforting and unbelievably simple to whip up.
4 cups water 1 teaspoon salt 1 cup polenta 3 tablespoons of butter/ghee/olive oil 1 tablespoon of nutritional yeast
1 tablespoon butter/ghee/olive oil 1 small onion 1 clove of garlic, minced 1 cup of chopped Tuscan kale 1/2-1 cup of button mushrooms (chopped) 1 handful of fresh parsley 1 handful of fresh oregano Salt and Pepper
Add 4 cups of water to a saucepan and heat until boiling, pour in the salt and polenta and reduce to a simmer while mixing well. Once thickened, cover and simmer for a further 20-30 minutes, mixing well every 5 minutes. Remove from the heat and mix in nutritional yeast and ghee/butter/oil until creamy.
Dice onion and herbs and slice mushrooms while heating butter or oil in a pan on high/medium. Add the onion and stir till glassy. Reduce heat, adding mushrooms, garlic and kale. Simmer for 5-10 minutes until mushrooms are cooked. Stir in herbs and seasoning, remove from the heat and serve atop the polenta. Enjoy.