Mediterranean Vegetable Polenta
Polenta is a dish made of yellow cornmeal, it’s delicious and it keeps you really satiated. The Mediterranean polenta with vegetables is a vegetarian dish and it
takes only 30 minutes to prepare.
Servings 2 portions
Ingredients
- 1 cups polenta yellow cornmeal
- 2 cups plant milk
- 1 cups bio vegetable stock
- 1 medium onion
- 1 clove garlic
- 1 handful mushrooms
- 1/2 red paprika
- 1/2 zucchini
- 1/2 eggplant
- 5-6 sun dried tomatos
- 3 tbs olive oil
- 1 tbs honey agave or maple syrup
- 1 ts oregano
- 1 tbs balsamic vinegar
- Salt by taste
- black pepper by taste
Instructions
- Bring the nut milk and the stock to boil in a pot, then add the polenta and whisk constantly on a low heat for about 10 minutes. A homogeneous mixture similar to mashed potatoes should be the result – the Polenta. We add salt, turn off the hob and leave the Polenta for another 15 minutes.
- Mince the onion, the garlic and the red pepper and then fry them for about 5 minutes on a medium heat. Then add the zucchini, the eggplant, the mushrooms and the dry tomatoes and stew everything for 10 minutes.
- When the vegetables soften, add the spices, the balsamic vinegar and the honey (or agave nectar).
- Serve the polenta together with the vegetables.