GLUTEN FREE – SERVES 2
Taking the path of simple foods for a mid-week 5 minutes meal.
It seriously takes so little to make this dish I was debating if I should add it here or not. Is a super easy peasy kinda dish, with nothing fancy, but flavor to show you that not everything needs to be overcomplicated with 300 ingredients and 3 days to make.
Ingredients:
125g quick polenta flour
500ml water
1 small leek or half a big one
8 brown button mushrooms ( or any other mushrooms you’ve got in hand)
2 cloves of garlic
3 tbsp olive oil
a few thyme sprigs (optional)
2 tbsp nutritional yeast
Vegan cream cheese ( I like Oatly, but can use whatever you prefer)
1 tbsp of plant-based butter ( optional but if using Naturlì is my favorite brand)
A handful of fresh herbs. I like chives or parsley
Method:
Start by washing and chopping the leek and the mushrooms. Chop mushrooms roughly and leeks into 1 to 2 cm pieces. In a pot add water and salt and bring to a boil.
In the meanwhile heat up a pan, add olive oil and thyme, and garlic. give a nice mix to make sure the oil takes in the aromas then add mushrooms, leeks, salt, and freshly ground pepper to taste.
Your water should now be boiling. Slowly pour the polenta flour in continuously mixing with a whisk. Should take about fine minutes, just in time for the veggies to cook down.
When ready turn the heat off and add butter and nutritional yeast to the polenta.
Serve with the veggies on top, a good spoonful of cream cheese, chives, parsley any other fresh herb you have in hand, and extra freshly ground black pepper.