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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 512.2
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,076.7 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Ani Phyo Polenta with Mushroom Ragout calories by ingredient
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Ani Phyo Polenta with Mushroom Ragout

Submitted by: EVELYNF

Introduction

From Ani Phyo's Raw Foor Kitchen From Ani Phyo's Raw Foor Kitchen
Number of Servings: 4

Ingredients

    Mushrooms, fresh, 2.75 cup, whole (remove)
    * *Extra Virgin Olive Oil, 4 tbsp (remove)
    * Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
    * Lemon Juice, 1 fl oz (remove)
    * *Cashews 1/4 cup cashews, 6 serving (remove)
    * Garlic, 4 cloves (remove)
    * Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
    * *Salt, Redmond All Natural Sea Salt, 2 tsp (remove)
    * Onions, raw, 1.5 tbsp chopped (remove)
    # Thyme, ground, 1 tbsp (remove)

Directions

This is a delicious ragout made up in two parts. The first is a blended mushroom gravy; the second is chopped mushrooms, celery and thyme, Mix them together and you have a beautiful ragout to enjoy over your polenta.

POLENTA
1 tsp sea salt
1 clove garlic
1/8 tsp ground black pepper
1 cups cashews dry
2 cups corn kernels, fresh or frozen (about 1.5 lbs)
juice of a lemon (1 tbsp)
1 tbsp yellow onion chopped

Process salt, garlic and pepper first. Add cashews and process. Place in a bowl. Next, pulse corn kernels with lemon juice. Place into a bowl with cashews and onion, mix well, set aside.

MUSHROOM GRAVY
-1/3 cup extra virgin olive oil
3/4 cup mushrooms, any kind
1/3 cup of water
1 1/2 teaspoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon sea salt

Blend until smooth.

RAGOUT

2 cups mushrooms, any kind, chopped
stalk of celery chopped
2 tsp fresh thyme

Stir ragout ingredients into gravy base.

Scoop polenta with an ice cream scooper onto 4 plates. Drizzle with ragout and serve with a sprig of rosemary as garnish.
Serves 4 and keeps 2 days in the fridge.
Thanks to Ani Phyo's book - Ani's Raw Food Kitchen



Number of Servings: 4

Recipe submitted by SparkPeople user EVELYNF.






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