Mushroom and roasted vegetable polenta

K- PV slightly+

Preparation time: 25 minutes

Cooking time: 15 minutes

This is a delicious, quick and easy recipe. You can use any roasted vegetables according to your dosha and replace parmesan with vegan cheese.

Ingredients for 4-6 persons

1½ l (6 cups) various muschrooms, coarsely chopped

1 red or yellow bell pepper, seeded and cut into strips

4 sprigs of thyme

Olive oil, according to taste

Salt and pepper

580 ml (2 1/3 cups) water

580 ml (2 1/3 cups) milk

5 ml (1 tsp) salt

200 ml (4/5 cup) quick-cooking corn semolina (polenta)

60 ml (¼ cup) ghee or olive oil

250 ml (1cup) grated parmesan

Ground pepper

Curry powder

Spices according to your dosha

Arugula, watercress or spinach leaves, according to taste 

 

Preparation

1. Preheat the oven to broil.
2. In a large bowl, mix the mushrooms, strips of bell pepper and thyme. Drizzle with oil, season and mix well.
3. Place on a baking sheet. Broil for 5-10 minutes in the centre of the oven and toss a few times unless the vegetables are golden brown.
4. Bring the milk and water to boil in a heavy saucepan.
5. Reduce heat to medium, salt and sprinkle the corn semolina, stirring constantly for 2 minutes.
6. Add the parmesan away from heat and sprinkle with pepper, curry powder and spices of your choice, according to your dosha. Taste and adjust the seasoning if needed.
7. Reduce the heat to low, add the ghee or olive oil and mix well.
8. Serve the roasted vegetables on warm polenta.
9. Garnish with arugula, watercress or spinach leaves and a drizzle of olive oil, if desired.