Creamy Orange Polenta with an Orange Mushroom Sauce
This creamy orange polenta with an orange mushroom sauce is comfort food at its best. It is suitable for vegans.
Servings 4
Calories 278kcal
Ingredients
For the Polenta:
- 1 L (4 cups) vegetable stock
- 160 g (5.6oz) Polenta
- 4 tbsp orange juice
- Salt
For the orange mushrooms:
- 1 tbsp olive oil
- 2 red onions finely sliced
- 2 cloves garlic minced
- 500 g (1.1lb) mushrooms sliced
- 2 tsp truffle oil
- 3 tbsp orange juice
- Salt
To serve:
- Sliced spring onions scallions
- Chilli flakes
Instructions
- Bring the stock to the boil in a pot.
- Then slowly add in the polenta whisking all the while till it thickens. Then reduce the heat to the lowest setting and stir for a few minutes with a wooden spoon. Then cover and stir every 7 or so mins until the polenta is cooked. The whole cooking process takes about 45 mins. The polenta is cooked when it is very thick and falls away from the side of the pan. When the polenta is cooked, stir in the orange juice, cheese and salt before switching off the heat.
- To make the orange mushroom sauce open the Multicooker lid, select the fry programme and set the timer for 20 mins.
- Add the oil, onions and garlic and fry until caramelised, up to 15 mins.
- Then add in the mushrooms and fry for a couple of mins until soft.
- Mix in the truffle oil and orange juice and adjust seasoning and cook until the programme finishes and switch off the Multicooker.
- To serve spoon the polenta into 4 bowls and top with the orange mushroom sauce, some sliced spring onions and chilli flakes.
Notes
Gluten-free, vegan.
Nutrition
Calories: 278kcal | Carbohydrates: 48g | Protein: 8g | Fat: 6g | Sodium: 2180mg | Potassium: 601mg | Fiber: 3g | Sugar: 9g | Vitamin A: 825IU | Vitamin C: 22mg | Calcium: 19mg | Iron: 1.2mg