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Ingredients
Polenta and Mushroom Stacks
- Ingredients
- 300 milliliters Vegetable broth
- 300 milliliters Oat Milk
- 150 grams Cornmeal (Instant)
- salt
- olive oil (for greasing)
- 250 grams Porcini mushroom
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- freshly ground peppers
- 150 grams vegan Cheese (grated)
Bring the vegetable stock and milk to a boil in a pot. Mix in the polenta, stirring constantly. Cook, stirring occasionally, and let soak for 5 minutes. Remove from the heat and season to taste with salt. Grease a baking sheet with oil. Spread the polenta onto the baking sheet in a 1 cm (approximately 1/2 inch) thick layer. Set aside, and let cool for 30 minutes to set.
Preheat a convection oven to 200°C (approximately 400°F).
Clean and chop the mushrooms. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté the shallots, garlic, and mushrooms until golden brown. Season to taste with salt and pepper, and remove from the heat.
Cut eight 8 cm (approximately 3 inch) wide discs from the polenta. Place the cheese on top of the discs, then top with the mushroom mixture. Stack the discs to form 4 stacks. Place the stacks on a baking sheet lined with parchment paper. Bake in the oven for 10 minutes, until the cheese begins to melt. Remove from the oven and serve on plates.
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |