Nourishing Polenta
Polenta is one of my favourite comfort meals. It is quick and easy to make and is affordable. After a long day, when your feeling tired, fatigue sets in, and cooking is the last thing on your mind. Yet, you’re craving a dish that satisfies your hunger and warms your soul - polenta is the perfect choice.
nourishing
(of food) containing substances necessary for growth, health and good condition.
“a simple but nourishing meal”
Polenta Nutrition
Carbohydrates, our body’s primary and preferred source of energy and an essential fuel source for the brain, muscles and central nervous system.
Providing tryptophan to help make neurotransmitters melatonin (sleep regulating chemical) and serotonin (mood regulating chemical)
Low GI (glycaemic index) for sustained energy release.
Naturally gluten-free and therefore safe for individuals with coeliac disease.
Low FODMAP, low in fructose, lactose, mannitol, sorbitol, GOS, and fructan up to 500g serving size.
Polenta, Mushroom, Parmesan
Ingredients:
Polenta
1 part instant polenta [1 cup]
4 parts water/stock [4 cups]
1 part milk [1 cup]
2 tablespoons butter
Salt if not using stock and pepper
Parmesan cheese, grated
Sautéed Mushrooms
500 g mushrooms of your choice
2 cloves of garlic
1 spring of fresh thyme or 1/2 teaspoon dried
2 tablespoons butter
2 tablespoons extra virgin olive oil
Parmesan cheese, grated
Instructions:
Mushrooms
Cut mushrooms into thick slices.
Add butter and oil to a frying pan over medium high heat.
Add the mushrooms to the pan and toss with butter mixture.
Allow to cook for 4-5 minutes without stirring.
Add garlic and thyme. Continue cooking for 3-4 minutes stirring occasionally until cooked.
Season with salt and pepper.
Polenta
Bring milk and water/stock to a boil in a medium saucepan over medium-high heat. Reduce to a simmer.
Slowly whisk in the polenta, continue stirring for 5 minutes, adding more milk if required.
Season with salt and pepper.
Remove from heat, stir through butter and parmesan cheese. Top with sauteed mushrooms, and extra parmesan and if you’re feeling extra fancy a drizzle of truffle infused extra virgin olive oil.
Enjoy!
