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All recipes are deliciously vegan.

Cheesy Polenta Slices with Stir-fried Brussels Sprouts, Wild Mushrooms & Sage

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
2 spoon difficulty rating

30 minutes

Serves: 4

Cheesy Polenta Slices with Stir-fried Brussels Sprouts, Wild Mushrooms & Sage

A simple yet sophisticated and flavourful dinner.

 

Find ready cooked polenta (cornmeal) slabs such as Italfresco in Morrison's and Tesco. Sunita also make a version which is available in health food shops and delis- see photos below.  If you can't get hold of it, try this recipe here (but halve the quantities and bear in mind that we haven't tested it ourselves yet!)

 

 

  

Ingredients: 

  • 450g/1 pound Brussels sprouts, trimmed and shredded finely
  • 250g/9oz  mushrooms, sliced quite big – eg  a mix of oyster and chestnut or regular (2 small packs should do it)
  • 2 tablespoons olive oil
  • 1-2 slabs ready-cooked Polenta eg  Italfresco brand in a packet from Morrison's, Tesco etc (see note above) - quantities depend on how hungry everyone is! 
  • ¾ cup grated vegan melting cheese, eg Violife
  • A handful of chopped fresh sage
  • Salt and lots of freshly ground black pepper

 

ALL KITTED OUT
Hot grill or oven; baking tray; pastry brush; chopping board and sharp knife; scissors; wok or largeish frying pan; fish slice or similar; grater 

Method: 

  1. Pre-heat the grill or oven to very hot - 220°C/450ºF/Gas Mark 7.
  2. Slice the polenta lengthways in half then make four squares per half, ie 8 pieces (or 16 pieces if using two packs), depending on how hungry everyone is.
  3. In a wok, heat half the olive oil. Stir-fry the shredded Brussels sprouts and mushrooms until nicely browned. Add the shredded sage and cook in briefly.
  4. Meanwhile, place the polenta slices on an oiled baking tray and drizzle the tops with the rest of the oil. Place in the oven with the grated cheese on top and bake for a few minutes or until the cheese starts to melt.
  5. Remove from the oven, place 2-4 slices per plate and top each plate with a quarter of the mushroom and Brussels sprout mixture. Sprinkle with a little more snipped sage, salt and lots of black pepper. Serve hot. 

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