Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

1. Gather the ingredients

  • polenta (a cup per person)
  • a couple of mushrooms
  • 2 garlic cloves
  • a bunch of basil
  • a bunch spring onions or Japanese negi
  • Mustard vinaigrette:
  • 1 teaspoon of Dijon mustard
  • 2 teaspoons of extra virgin olive oil
  • 1 teaspoon of lemon
  • marine salt and pepper

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

2. Measure the polenta

Use 1 cup of polenta per 3 cups of water. Just like rice, use a cup of polenta per person.

RELATED | HOW TO: Make Gluten-Free Multicolored Polenta Shapes with Tomato Salsa

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

3. Cook the polenta and place in a tray

Boil the water in a pan and sprinkle in the polenta stirring constantly over moderate heat for about 5 minutes, until thick and smooth. Remove polenta from the heat and spread in a tray.

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

4. Cool down the polenta

Place the tray in the fridge for 30 minutes to one hour until it cools down and settles.

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

5. Cut the polenta squares

Cut the polenta into squares (or into any other shape you’d like to give it) with a knife and leave aside.

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

6. Sauté the Mushrooms

Cut the mushrooms and sauté in a pan with a bit of oil. When ready, sprinkle your spring onions or Japanese negi previously cut with a pair of scissors.

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

7. Grill

Brush with oil and quickly grill the polenta until golden, it takes 5-10 minutes each side. Otherwise you could use the same (unwashed) pan where you cooked the mushrooms, using the remaining oil and juices.

Polenta meal, mustard vinaigrette, cooking, how-to, recipe, vegan cooking

8. Make the mustard sauce and serve

Make the vinaigrette by whisking together the olive oil, lemon juice, mustard, salt and pepper. Plate the polenta topped with a few leaves of organic spinach and the sautéd mushrooms on top and dress with the mustard vinaigrette. Decorate with spring onions. Buon appetito!

RELATED | HOW TO: Make Roasted Caramelized Butternut Squash with Sage

Photos by Ana Lisa Alperovich for Inhabitots