Creamy polenta with pumpkin and mushrooms {vegan – sans gluten}

Polenta crémeuse vegan

Pour bien commencer la semaine, dernière ligne droite avant Noël, je vous propose une deuxième idée de plat après le risotto de patate douce. Ce petit plat, de nouveau sans gluten, c’est une polenta crémeuse au potimarron accompagné d’une poêlée de champignons des bois. Oui, car quoi de mieux que la courge en ce moment, les étals en regorgent et le potimarron à ce petit goût de châtaigne en plus qui lui donne un petit air de fête. Pour ce qui est question de la fête, we have fun and we pop wild mushrooms because it's still a little more glamorous than button mushrooms ! Around here, polenta is a bit of a family story, so I couldn't miss this year and even if it is traditionally served with cheese, I have chosen to offer you a version 100% vegetable.

I hope you will like this recipe as much as we do and that it will find its place on a vegetable New Year's Eve table !

Recette de polenta crémeuse

Polenta au potimarron

Creamy polenta with pumpkin and mushrooms {vegan - sans gluten}

2015-12-21 11:13:03

Pour 4 people

To print

Ingredients

200 g medium polenta
300 g pumpkin purée
20 cl of soy cream
400 g wild mushrooms (here trumpets of death, chanterelles and sheep's feet)
1 clove garlic
1 filet d'huile d'olive
1/2 bouquet of parsley
Salt and pepper

Preparation

Cook the polenta in salted boiling water as indicated on the package and halfway through cooking add the pumpkin puree. Finish cooking, adjust the seasoning and add the soy cream.
Heat a drizzle of olive oil in a pan, add the crushed garlic clove and cook 3 minutes on low heat. Increase the heat then add the cleaned mushrooms. blow up 5-6 minutes and season.
Chop the parsley and add it to the pan.
Serve the polenta in deep plates with the pan-fried mushrooms on top.

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