POLENTA WITH RICH MUSHROOM GRAVY

SERVES 4 PORTIONS

FOR THE POLENTA

1⁄4 cup coconut oil

1 tbsp chopped shallot

3 cloves garlic, minced

1 tsp dried basil

1⁄2 cup dry white wine, such as chardonnay

3 cups vegetable broth

1⁄3 cup chopped Roma tomatoes

1⁄2 tsp salt

1 cup cornmeal

FOR THE MUSHROOM GRAVY

2 tbsp extra virgin olive oil

1 pound button mushrooms, sliced

1 tbsp chopped shallots

1 clove garlic, finely chopped

3 tbsp flour

2 cups vegetable broth

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 cup Pressure Cooker Tender

Patties, crumbled

NUTRITIONAL VALUES

Calories: 87kcal
Fat: 6.6g (3.1g S.Fat)
Carbs: 1.8g
Protein: 5.4g
Sugar: 0.8g
Sodium: 365mg

METHOD

POLENTA:
Grease a 9-inch square pan.

In a large saucepan over medium-high heat, melt the coconut oil. Cook for 3 to 5 minutes, or until the shallot is tender. Cook for another minute after adding the garlic and basil. Bring to a boil with the wine. Reduce the heat to low and continue to cook for 5 minutes. Combine the broth, tomatoes, and salt in a mixing bowl. Bring to a boil, then reduce to a low heat and stir in the cornmeal. Cook, stirring constantly, for 15 to 20 minutes, or until the polenta thickens and pulls away from the side of the pan.

Pour into the prepared pan and distribute evenly to all four corners. Allow to cool to room temperature. This should take between 20 and 30 minutes.

MUSHROOM GRAVY:
While the polenta cools, prepare the mushroom gravy: In a skillet, heat the olive oil. Sauté the mushrooms for 10 to 15 minutes. Sauté the shallots for 3 to 5 minutes. Cook for 1 minute more after adding the garlic and flour. Combine the vegetable broth, salt, and pepper in a mixing bowl. Bring to a boil, then reduce to medium and cook for 5 minutes, or until slightly thickened. Cook for 5 minutes more to heat through the crumbled patties.

Serve a slice or two of the polenta on a plate with mushroom gravy ladled on top.