Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
This is feeding: 2 people
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.