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"
Prep time:
20 min
Cook time:
30 min
Servings:
4 people
Health Score
High
Medium
Low
7.6 / 10
Medium score
Glycemic Index
Index
59
ModerateLoad
23
HighNutrition per serving:
| Calories | 284.21 kcal | 14% |
| Fat | 9.23 g | 13% |
| Carbs | 39.37 g | 15% |
| Sugars | 4.36 g | 5% |
| Protein | 5.61 g | 11% |
| Sodium | 459.73 mg | 23% |
| Fiber | 3.64 g | 13% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 59 Moderate |
Glycemic Load 23 High |
Ingredients
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
Directions
Read the directions for this recipe at bhf.org.uk
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