Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 small avocado
- 1/2 red chilli, finely chopped
- 2 cup swiss browns, roughly chopped and brushed (try not to wash them as it waterlogs them)
- 1/4 Spanish onion
- 1 1/2 cup polenta
- 1 lime, juiced
- 4tablespoons extra virgin olive oil
- 1 pinch pepper
- 1 clove garlic, finely chopped
- 1 pinch sea salt ground (to taste)
Nutrition per serving
1940kJ / 462Cal
1940 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
6.0grams
Fat
25.2grams
Carbs
53.5grams
Sugars
1.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
In a mixing bowl combine your polenta, salt and 1/2 cup of water, then let the mixture sit for 5 or so minutes to absorb.
Step 2 of 5
Grab a fry pan and place on medium heat, add the extra virgin olive oil (use 1/2 tablespoons worth to make each polenta cake). Then set aside whilst you quickly whip up your mushies.
Step 3 of 5
With your fry pan still on medium heat add 2 tablespoons of olive oil, crushed garlic, diced onion and roughly chopped mushies, and stir about. This will only take a minute or so, then add your chillies. You will see some of the natural mushroom juices come out, you want that, the juice tastes amazing.
Step 4 of 5
Then in a bowl, roughly mash your avo with lime and season. The mushrooms should now be done, it’s time to plate up this creation.
Step 5 of 5
Place 1 polenta hot cake on each plate, top with mushrooms and spoon on some of the juice, place a dollop of avo on top, drizzle with extra virgin olive and tuck in! Recipe by Lola Berry.
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