Ani Phyo Polenta with Mushroom Ragout
- Minutes to Prepare:
- 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)
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.
Nutritional Info 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
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