This recipe is a change from using mashed potatoes. Polenta is a dish, not an ingredient. It is made from corn. It really is delicious and so fast to make. No washing, peeling(if you do), cutting and mashing.

You can change this recipe to suit you.

You can add cooked sliced chicken in with the mushrooms.

You don't have to add the sour cream, but it does make it creamy. (you could add coconut cream)

You can use chicken or vegetable stock.

You can make it gluten free my using rice flour instead of plain flour.

You can add grated cheese to the polenta while it is cooking or just on top.

Mushrooms are full of nutrition - Good source of B vitamins, riboflavin, niacin, pantothenic acid - this helps to provide energy by breaking down proteins, fats and carbohydrates. Selenium which is a mineral and is a antioxidant and there is heaps more.

Mushroom and Polenta Bake Recipe

Serves 6

coconut oil or butter fry frying

600 gr mushrooms, cleaned and sliced

1 onion diced

2 cups stock - chicken or vegetable - warmed

50 gr butter

50 gr flour

1 cup sour cream

Herbs - 1 tsp dried mixed or bunch of fresh herbs - thyme and parsley

Himalayan salt / pepper - if you don't have any in your stock.

1 cup polenta

3 cups vegetable stock

1 or 2 cups grated cheese - you can add cheese into the polenta while cooking and on top.

Method

1 - In a medium size pot melt oil and gently fry onion until soft.

2 - Add to your onion the mushrooms and herbs, place a lid on and cook. Stirring every now and then.

3 - In another larger pot, make a brown sauce - melt the 50 grams butter and add the flour stirring with a wooden spoon, cook for about 3 minutes on low temperature.

4 - Stir quickly in the warmed stock, whisk until smooth, cook for 5 minutes on a low temperature.

5 - Add to the sauce the sour cream and the mushrooms and stir.(removing any thyme stalks)

6 - Taste and season

7 - Pour into an oven dish.

8 - Cooking the polenta -

Bring stock to the boil in a large pot. Quickly stir in the polenta, cook on low until the polenta thickens. This will splatter everywhere, place a lid on, but keep an eye on it. Cook for a few minutes. If you are going add cheese do it now.

9 - Pour the polenta on top of the mushroom mix. Spread and grate cheese on top.

10 - Place in an oven 200 c, 30 minutes before you are going to eat. Cook until heated through and cheese is melted.

Soften the onions then adding the mushrooms.

In another pot melt butter, add flour, cook for a few minutes on low tempurture.

Pour warmed stock into the flour mix, whisking to make a smooth sauce, then adding to the mushrooms.

Stir in the sour cream and then pour into our oven dish.

In another pot heat stock for polenta. Once boiling add polenta slowly, stirring. Cook until thick. Put a lid on, near the end to stop it spitting at you. But stir every now and then.