Polenta is simple coarsely ground whole corn. To give it the creaminess and richness associated with the dish it's usually cooked in broth, and/or finished with butter.
Not in this recipe!
Here, instead of broth, butter and cheese we use Ayala's Magic Spice to give our polenta lovely color, taste and an extra dose of nutritious value.
Plus: this is a relatively low-calorie polenta version.
The water to polenta ratio is 4:1, and you need a tablespoon of Magic Spice for each 2 cups of water. Adjust the recipe according for the number of people you're cooking for.
For the polenta
- 6 cups water
- 3 tablespoons Ayala's Magic Spice
- 1.5 cup polenta
- salt and pepper to taste (start with ½ teaspoon salt)
- Optional: 1-2 tablespoons truffle oil or grated Parmesan cheese (if not vegan)
For the sautéed onions
- 1 large onion, finely diced
- 1 tablespoon extra virgin olive oil
- A few tablespoons of water -- as needed
- Salt and pepper to taste
For the mushrooms
- 1 pound mushrooms (shiitake, oyster, or whichever look good in your market today), cleaned and cut into thick slices
- 1 teaspoon agave
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
For the garnish
- Optional: A few sprigs of parsley or chives
- Optional: Sesame seeds
- Optional: Reduced balsamic vinegar drizzle
- Optional: finely grated Parmesan cheese
Plate a serving of the polenta, top with a few spoonfuls of mushrooms, and garnish (optional) with herbs, sesame, reduced balsamic and Parmesan.
If you have leftover polenta, you can transfer it to a baking pan. The polenta will harden as it cools, and it can then be cut into wedges. These slices can be grilled or fried, and make another interesting meal.
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