Smoky polenta with crispy mushrooms, chestnuts & thyme

Smoky polenta with crispy mushrooms, chestnuts & thyme

Creamy polenta is a perfect base for a quick, comforting supper.

4 out of 5 stars(2) Rate this recipe
VeganVegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Ingredients

  • 500ml oat drink (or other unsweetened dairy-free milk alternative)
  • 500ml vegetable stock
  • 20g pack thyme
  • 200g Polenta Valsugana
  • 200g Applewood Vegan Grated
  • 3 tbsp cold-pressed rapeseed oil
  • 400g baby chestnut mushrooms, cleaned
  • 180g cooked vacuum-packed chestnuts
  • 2 clove/s garlic, finely chopped

Method

  1. Pour the oat drink and stock into a large saucepan. Add the thyme (reserving a few sprigs to garnish) and a pinch of salt. Put over a medium heat and gently bring to a simmer. Pick out the thyme stalks (some leaves left in is fine), then pour in the polenta. Reduce the heat to low and cook, stirring regularly, for 8 minutes, or until thickened and coming away from the sides of the pan. Stir through the vegan cheese alternative and 1 tbsp oil and keep warm over a very low heat, stirring occasionally to help it melt.

  2. Meanwhile, put a large frying pan over a high heat. Once hot, add the remaining oil and then the mushrooms and chestnuts. Season and stir-fry for 5 minutes until golden and crisp, then add the garlic and cook for a further 2 minutes.

  3. Divide the polenta among serving bowls, making a little well in the centre with the back of a spoon, then add the mushrooms and chestnuts. Season with plenty of pepper and garnish with thyme leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,087kJ/ 497kcals

Fat

16g

Saturated Fat

1.2g

Carbohydrates

77g

Sugars

11g

Fibre

6.1g

Protein

8.3g

Salt

1.1g

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