Baked polenta with mushrooms and leeks
Polenta baked in the oven, so there is no stirring over the hob, topped with mushrooms and leeks roasted until browned. Spoon it out thick, with the juices stirred through.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Heat the oven to 200°C (180°C fan). Boil a kettle. Crumble the stock cube into a jug and add 700 ml of boiling water, stirring until dissolved.
- Put the polenta, 1 tbsp of the olive oil and the nutritional yeast in a deep roasting tin about 30 x 25 cm. Pour in the hot stock, add a pinch of salt and stir well.
- Bake for 20 minutes, then take it out and stir well, scraping the edges, and return it to the oven for 15 minutes.
- While it bakes, wipe the mushrooms and tear or slice them into thick pieces. Trim the leek, halve it lengthways, rinse well and slice into 2 cm pieces. Crush the garlic.
- Toss the mushrooms, leek and garlic in a bowl with the remaining 2 tbsp olive oil, the thyme and a pinch of salt.
- Take the tin out and pile the vegetables on top of the polenta, which should be thick but still soft. Bake for 18 to 20 minutes, until the mushrooms are browned and the leeks are soft.
- Let the tin sit for 5 minutes, season with black pepper and serve in generous spoonfuls, stirring the juices from the vegetables into the polenta.
Tip Leftover polenta sets firm in the fridge. Slice it and fry it in a little oil the next day.
Per portion
| Energy | 535 kcal |
| Protein | 13 g |
| Carbohydrate | 65 g |
| of which sugars | 3 g |
| Fat | 24 g |
| of which saturates | 4 g |
| Fibre | 7 g |
| Salt | 2.15 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- polenta150 g
- vegetable stock cube1
- nutritional yeast2 tbsp
- mushrooms300 g
- leek1
- garlic2 cloves
- dried thyme1 tsp
- olive oil3 tbsp
