Ani Phyo Polenta with Mushroom Ragout
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
Introduction
From Ani Phyo's Raw Foor Kitchen From Ani Phyo's Raw Foor KitchenNumber 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 ½ tsp sea salt
1 clove garlic
1/8 tsp ground black pepper
1 ½ cups cashews dry
2 cups corn kernels, fresh or frozen (about 1.5 lbs)
juice of ½ a lemon (1 tbsp)
1 ½ 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
½ 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.
POLENTA
1 ½ tsp sea salt
1 clove garlic
1/8 tsp ground black pepper
1 ½ cups cashews dry
2 cups corn kernels, fresh or frozen (about 1.5 lbs)
juice of ½ a lemon (1 tbsp)
1 ½ 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
½ 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.