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    Mushroom Polenta of Love & Lemons

    image courtesy of Love & Lemons

    The other day I cooked for a friend who has an allergy to gluten.  I wanted to make something hearty and delicious, but wasn’t sure how to do it while eliminating starchy grains.

    Then I came across this recipe from LOVE & LEMONS for Polenta with Mushrooms and Caramelized Onions.

    Not only is it a great naturally gluten free recipe, but it can also be made vegan. The dinner was a success.  Balanced, tasty, and satisfying.

    Here is the recipe:

    serves 2

    While you’re at it, you can make extra polenta and put the leftovers a shallow baking pan, slice into cubes the next day and bake or fry.

    INGREDIENTS:

    polenta:
    1 cup veg stock
    1 cup soy milk (or neutral flavored milk of your choice)
    1/2 – 1 cup water, as needed
    1/2 cup quick cooking polenta
    1 tablespoon earth balance (or butter or olive oil)
    1 garlic clove, minced
    1-2 teaspoons salt (to taste)
    1/4 cup grated pecorino (optional, if vegan, just omit, or sub with nutritional yeast)

    mushroom saute:
    1 tablespoon olive oil
    2 cups mushrooms – I used a mix of chanterelles and crimini’s
    1/2 sweet yellow onion, sliced in thin strips.
    1 clove garlic, minced
    1 teaspoon balsamic vinegar
    1 teaspoon agave, or sugar of your choice
    1 tablespoon fresh thyme leaves
    salt and pepper

    For cooking instructions go here.