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
Moderate
Load
23
High

Nutrition per serving:

Calories284.21 kcal14%
Fat9.23 g13%
Carbs39.37 g15%
Sugars4.36 g5%
Protein5.61 g11%
Sodium459.73 mg23%
Fiber3.64 g13%
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

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