Author Notes
The perfect vegan dish for fall weeknights. Super easy and unbelievably fast. Just add some roasted pumpking puree to your polenta (use the instant one). You can et it creamy or letting it cool and grill it the next day. The coconut milk gives to the mushrooms a cozy creaminess but without the heaviness of the regular cream. Of course you can add all the vegetable purees that you prefer to the polenta, like carrots, zucchini, broccoli etc. it is also a perfect way to use and upgrade you leftover veggies. —Camilla Rostin
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Ingredients
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1
Pumpking peeled an cut in to cubes
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4 cm
Fresh ginger grated
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1 teaspoon
Ground ginger
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2 teaspoons
Grund turmeric
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600 grams
Mixed mushrooms
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4 cm
Fresh ginger
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2 cloves
Garlic
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1 teaspoon
Coconut oil
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4 tablespoons
Coconut milk
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2 tablespoons
Fresh parsley
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Salt
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500 milliliters
Water
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250 grams
Instat polenta flour
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1 teaspoon
Salt
Directions
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Bake the pumpkin first. Cut a whole pumpkin into cubes (remove the peel), you will not use it all for the recipe, but having some roasted veggies ready in the fridge is always useful. Cover a baking tray with parchment paper, put all the pumpking cubes on it and season it with all the spices using your hands. Bake at 230 C° for 30-35 minutes.
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In the meantime cook the mushrooms. Heat the coconut oil in a pan, and the grated ginger and garlic. After 2 minutes add all the mushrooms and salt, stir well and than ad the coconut milk. Cover it up and let it cook for 15 minutes. When the mushrooms are cooked ad the fresh parsley.
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Prepare the polenta. Reduce to puree a cup (more or less) of cooked pumpking. Ad the polenta flour to the salted boiling water ad stir well for 5 minute at low heat. Switch of the heat, ad the pumpkin puree to the polenta, stir and put it in a bowl to serve.
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Serve the fresh polenta with the mushrooms.
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