Smoky polenta with crispy mushrooms, chestnuts & thyme
Creamy polenta is a perfect base for a quick, comforting supper.
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
- 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
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.
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.
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.
Typical values per serving when made using specific products in recipe