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February 13, 2020 Mains

Creamy Polenta with Garlic & Thyme Roasted Asparagus, Mushrooms and Cherry Tomatoes

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The lovely roasted veggies on top goes so well with the creamy polenta. Whip this up for a fancier dinner. 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This is feeding: 2 people
Author: Anna Culina @anna.culina

Ingredients

Polenta

  • 100 g Polenta use the quick-cooking one
  • 350 ml Water
  • 1 tbsp Tahini
  • 1 tbsp Lemon Juice
  • 1/2 tsp Salt
  • White Pepper to taste

Roasted Asparagus

  • 350 g Green Asparagus tough ends removed
  • 150 g Shiitake Mushrooms stem removed
  • 1 Red Onion cut into strips
  • 2 cloves Garlic finely diced
  • 2 tbsp Sesame Oil
  • 1 tbsp Tamari
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Thyme Leaves

Toppings

  • Cherry Tomatoes to taste, chopped in half
  • Sesame Seeds to taste
  • Sesame Oil to taste
  • Thyme to taste
  • Sprouts optional

Instructions

  • For the polenta, add water to a large saucepan and bring to a boil. Reduce heat and stir in the polenta. Whisk until it thickens and let simmer for 3 minutes. Mix in the salt, pepper, lemon juice and tahini. Remove from the heat and let soak until serving.
  • Cut asparagus into 4 cm long pieces and slice large mushrooms.
  • Heat up 2 tbsp of sesame in a large skillet. Add in the mushrooms, cook and toss them until brown (3-5 min). Add garlic, onion strips, thyme leaves and asparagus and cook tossing occasionally until asparagus starts to soften (5 min).
  • Add tamari and lemon juice to the skillet and let cook for another minute. Adjust taste with salt an white pepper if necessary.
  • Transfer polenta to platters and drizzle with a little sesame oil. Top with asparagus, mushrooms, fresh cherry tomatoes, thyme, sesame and sprouts.

Categories: Mains Tags: asparagus, dairy-free, Plant Based, polenta, vegan

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