Grilled polenta with herby mushroom medley
"This appetizing main meal is dairy-free and egg-free as well as low in salt. You can make it gluten-free by using a gluten-free stock or making your own stock"
7.6 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
1 tbsp plus 4–5 tsp olive oil (or rapeseed oil) plus extra for greasing
500ml (18fl oz) plus 100ml (3 1/2fl oz) homemade or reduced-salt vegetable stock
125g (4 1/2oz) quick-cook polenta (cornmeal)
2 tsp chopped fresh oregano
Freshly ground black pepper to taste
2 leeks (about 200g/7oz total unprepared weight) washed and sliced
350g (12oz) mixed fresh mushrooms (such as chestnut and closed cup) sliced
150ml (1/4 pint) dry white wine (choose a vegetarian/vegan white wine if cooking for vegetarians/vegans)
1 tsp cornflour
2 tbsp chopped fresh flat-leaf parsley
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