PUMPKIN POLENTA WITH SHIITAKE MUSHROOMS AND SAGE
Creamy, rich, and comforting polenta with fall flavours and a boost of Vitamin A, potassium, and vitamin C!
Ingredients
1 small butternut squash, cut into cubes
2 teaspoons olive oil
2 teaspoons plant-based butter
1⁄2 medium yellow onion, finely minced
1 cup polenta
2 cloves garlic, minced
1 teaspoon sea salt
4 tablespoons vegan soft tangy (“goat” style) cheese
4 cups plant-based milk
4 cups spinach
1/4 cup canned pureed pumpkin, not pumpkin pie mix
1 teaspoon dried sage
1 sprig of fresh sage
1/3 cup fresh shiitake mushrooms
Directions
- Preheat oven to 425 degrees. Line a baking tray with parchment paper. Put the butternut squash on the tray and toss it with 1 teaspoon of olive oil. Roast the squash in the oven for 25-30 minutes, or until it is tender.
- dd the remaining teaspoon of oil to a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft and brown, about 8 minutes. Add the garlic and cook for one more minute.
- Add the polenta, milk, and sea salt to the pot with the onions and bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally until it resembles thin mashed potatoes, about 12-15 minutes. Stir in the cheese, spinach, pumpkin, sage, and roasted butternut squash. Season to taste with sea salt.
- Meanwhile, put a nonstick frying pan on the stove and melt the butter on medium. Add the fresh sage, mushrooms and 1 clove of minced garlic to the pan and sauté gently until the mushrooms are tender and the sage is crispy.
- Serve the polenta garnished with a few mushrooms and sage leaves.
Notes
- This recipe was featured in the Sweet Vegan Spills the Tea Magazine: https://sweetvegan.net/wp-content/uploads/Autumn-of-Sweet-Vegan-Spills-The-Tea-Volume-Six.pdf
INGREDIENTS
1 small butternut squash, cut into cubes 2 teaspoons olive oil
2 teaspoons vegan butter
1⁄2 medium yellow onion, finely minced
2 cloves garlic, minced 1 cup polenta
4 cups plant-based milk 1 teaspoon sea salt
4 tablespoons vegan soft tangy (“goat” style) cheese 4 cups spinach
1/4 cup canned pureed pumpkin, not pumpkin pie mix 1 teaspoon dried sage
1 sprig of fresh sage
1/3 cup fresh shiitake mushrooms
Method
Preheat oven to 425 degrees. Line a baking tray with parchment paper. Put the butternut squash on the tray and toss it with 1 teaspoon of olive oil. Roast the squash in the oven for 25-30 minutes, or until it is tender.
Add the remaining teaspoon of oil to a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft and brown, about 8 minutes. Add the garlic and cook for one more minute.
Add the polenta, milk, and sea salt to the pot with the onions and bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally until it resembles thin mashed potatoes, about 12-15 minutes. Stir in the cheese, spinach, pumpkin, sage, and roasted butternut squash. Season to taste with sea salt. Meanwhile, put a nonstick frying pan on the stove and melt the butter on medium. Add the fresh sage, mushrooms and 1 clove of minced garlic to the pan and sauté gently until the mushrooms are tender and the sage is crispy. Serve the polenta garnished with a few mushrooms and sage leaves.
